|This article needs additional or better citations for verification. (January 2009) (Learn how and when to remove this template message)|
|Place of origin||India|
|Region or state||Indian subcontinent|
|Main ingredients||Egg, onions, green chillies, tomatoes|
|Cookbook: Indian omelette Media: Indian omelette|
Grated cheese is sometimes put over the omelette, and they may also be filled with things such as shrimp and/or chicken flavoured with curry.
The omelette commonly includes finely chopped green chili peppers and onions (or shallots), finely chopped fresh green coriander, salt, and zeera (cumin). Variations include grated coconut, ground black pepper, curry leaves, and finely chopped tomatoes. Grated cheese may also be added. The egg mixture is whisked until fluffy and then cooked on a skillet. Usually the skillet is not warmed much before the mixture is poured in and it does not immediately solidify. The stove is usually turned on right before the egg is poured in.
George Frederick Scotson-Clark, the author of Eating Without Fears, described it as "an excellent late supper dish."
- Scotson-Clark, George Frederick (G.F.). Eating Without Fears. N.L. Brown, 1923. p. 19. "An Indian Omelette has curried shrimps, eggs or chicken folded in it, and over it is sifted grated cheese. This is an excellent late supper dish."
- www.manjumalhi.co.uk/recipes/vegetarian/indian-omelette.html Accessed 2009-01-21. Archived August 20, 2008, at the Wayback Machine.