Okay, so you are looking at this and thinking, this is not an omelette, it’s a frittata. Well, you’re right…sort of. In my world, this is called an omelette. It’s on the thinner side, like an omelette, but the ingredients are beaten in, like a frittata. Maybe its should be called an omeletta? I am not sure why most S.Asians refer to what so obviously doesn’t look like a traditional omelette, as an omelette—somethings in life are just a mystery. Nonetheless, it taste really good—whatever you choose to call it. Isn’t taste what matters the most? 🙂
For the past couple month, I have been obsessed with adding turmeric to my eggs. I have added turmeric to every type of egg dish I have made since my friend, Omario, brought this combination to my palette. This recipe is based on the omelette he made for my sister and I a few months back. Out of all the various combinations I have tried, it’s my favorite (and the fried egg too).
It’s all about the sautéed onions (I added asparagus to Omar’s recipe, because I wanted some greens). The bitter taste of the turmeric enhances the sweetness of the sautéed onions. It is like the sweet-salty thing, but in this case it is sweet and bitter—opposite tastes that create complimentary flavors. Hope you enjoy it as much as I do. Spice it up!
Seasons: Late Fall, Winter, Spring
Total Time: 20-25 mins
What you need: a small skillet*
- 2 eggs
- 1/4 large onion sliced
- 1-2 asparagus very thinly sliced
- 1/4-1/2 tsp ground turmeric
- salt and pepper to taste
Heat a small skillet and add about 1 tsp of ghee. When the ghee is hot (not smoking), add sliced onions and sautee until soft about 3-5 mins. In the meantime, take the remaining ingredients—except the asparagus and whisk them together in a bowl. When the onions are almost done, add the sliced asparagus. Cook them for about 30 seconds or so. I used a mandolin to slice the asparagus, which made the cooking time very short. If your asparagus is a bit thicker, give it at least a minute, maybe two.
Remove the pan from the heat. Let the onions and asparagus cool for a minute or so and then whisk them into the egg mixture.
Using medium-high heat, add more ghee to the skillet—be a bit generous to prevent sticking. When the ghee is pretty hot (not smoking), pour in the egg mixture. You want it to sizzle as soon as it hits the skillet. To prevent sticking, the egg mixture should ‘float’ on top of the ghee rather than sink underneath the ghee—eggs will absorb and need less oil. The secret to using less fat without a non-stick pan is bringing the oil to the right temperature.
Turn the temperature down to medium-low, rotating the pan every minute or so, especially if you have an uneven stove like I do. Since this is a thicker omelette, it will take a bit longer to cook and lowering the temperature will prevent it from burning. This will also cook most of the omelette prior to flipping and lead to a successful flip.
When the egg stiffens up a bit—test it by inserting your spatula underneath it. If it feels like its going to hold together without it breaking, mine took about 7 minutes, then take a deep breath and flip it! You can also finish it off in the broiler (in this case, heat your oven before you begin cooking).
*Notes: I used a very small skillet, because I did not want to double or triple the recipe and wanted a thicker omelette. If you don’t have small skillet, make this into a scramble, or make a thinner omelette, it will be just as delicious. If you have an 8 inch skillet, and want the same thickness, triple this recipe.
Tastes: Sweet (eggs, oil, onions), Astringent (onions, asparagus), Bitter (turmeric, asparagus)
*Eggs are rich in Vitamin K, B’s D, and Protein. They are heating in energy—great for late fall (vata), winter and spring (kapha) seasons. Reduce egg consumption in the summer since they are heating—especially pitta dominant or imbalanced constitutions.