An Indian omelette is a version of the omelette found in Indian cuisine. Its main ingredients are eggs, herbs, tomatoes and spices that vary by region.
The omelette commonly includes finely chopped green chili peppers and onions (or shallots), finely chopped fresh green coriander, salt, and jeera (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.
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“We crossed a deep and wide bay which makes eastward north of Kineo, leaving an island on our left, and keeping to the eastern side of the lake. This way or that led to some Tomhegan or Socatarian stream, up which the Indian had hunted, and whither I longed to go. The last name, however, had a bogus sound, too much like sectarian for me, as if a missionary had tampered with it; but I knew that the Indians were very liberal. I think I should have inclined to the Tomhegan first.”
—Henry David Thoreau (1817–1862)