Indian Omelette

01Method

1. 1

   Chop the red and yellow onions into three varying sizes.

2. 2

   In a large mixing bowl, whisk together the eggs, onions, chili powder, turmeric, rock salt, and white pepper until everything is evenly incorporated.

3. 3

   Warm the oil in a large nonstick pan over medium-high heat until it begins to shimmer. Pour in the egg mixture, spreading it evenly across the pan. Reduce the heat to medium, place a lid on top, and let it cook for 1 minute. Divide the omelette into 8 sections and continue cooking until the edges turn golden and the egg appears set. Gently flip each piece with a spatula and cook for a further 2 minutes.