Masala omelet with tomato, cilantro and green chili

A thin omelet with a little heat and freshness

A masala omelet is a practical way to add flavor to eggs with ingredients you chop finely and beat straight into the mixture. In this version, onion and tomato add juiciness, cilantro brings a fresh, green note, and cumin adds a warm, earthy flavor. Green chili provides a sharp contrast; leave out the seeds to make it milder. The lime is served at the table and keeps everything bright, while toasted bread gives the soft omelet a little heft.

Finely chop the onion, tomato and chili so they’re evenly distributed through the egg and cook quickly. A firm, ripe tomato works best: a very watery tomato can thin the mixture and make the omelet harder to set. Tomatoes are often more flavorful in summer, but a good store-bought tomato works year-round for this quick breakfast. Cilantro has a distinctive fresh aroma. If you’re not fond of its flavor, replace it with finely chopped flat-leaf parsley; the result will be different, but still herby.

Cook the omelet thinly in a well-heated frying pan with a little oil. Spreading the egg in a single layer lets the finely chopped vegetables cook quickly and gives the edges a chance to turn lightly golden. Then don’t turn the heat up too high: the center can stay tender, but should be set. A nonstick pan makes flipping easier. If it’s tricky to flip, cook the omelet over low heat with a lid until the top is set, then fold it in half in the pan.

The quantities are for two thin omelets, so you can cook them one at a time and serve them warm. If you only have one large pan, keep the first omelet warm briefly while the second cooks. For extra acidity, serve a lime wedge at the table; everyone can add more chili to taste. Serve with toasted bread and, if you’re making brunch, a simple cucumber or green salad. The omelet is best straight from the pan, while the edges are still lightly golden and the center is soft.