Indian Omelette

1. 1

   Cut the red and yellow onions into three different sizes of dice.

2. 2

   In a large bowl, combine the eggs, onions, chili powder, turmeric, rock salt, and pepper; mix until thoroughly combined.

3. 3

   Heat oil in a large nonstick skillet over medium-high until it shimmers.

4. 4

   Pour in the egg mixture, spreading it evenly in the skillet.

5. 5

   Reduce heat to medium, cover, and cook for 1 minute.

6. 6

   Cut the omelette into 8 pieces and continue cooking until the egg browns slightly at the edges and looks set.

7. 7

   Carefully flip with a spatula and cook for 2 more minutes.

• Calories 304.31 kcal Moderate
• Protein 12.94 g Good Source
• Carbs 8.98 g Moderate
• Total Fat 25.12 g High
• Saturated Fat 4.45 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 350.0 mg High
• Sodium 235.44 mg Moderate
• Fiber 1.7 g Low Source
• Sugar 1.83 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 64.96 mg Low Source
• Iron 2.15 mg Moderate
• Potassium 160.02 mg Low Source
• Vitamin A 182.11 mcg_rae Good Source
• Vitamin C 2.39 mg Low Source
• Vitamin D 6.0 mcg Good Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Onions 🧅