One of my fondest memories, while growing up, was on random Sunday mornings, waking up to my mother telling me she made omelets. Not just any omelets, mind you. Indian omelets! It was always a treat. I took this recipe to college and introduced it to my husband. It was one of his favorite breakfasts.
I used to make this on the frying pan, but I always had problems, flipping the whole omelet, as it had a lot of ingredients in it. When I was in Miami, I was watching the food network and I saw one of the hosts talk about making frittatas. I had heard of them before, but never had seen or eaten on. Imagine my disappointment to learn that all a frittata was, was an oven baked omelet. Well, despite the disappointment, it opened up many new recipes for me to explore, as while I was living there, I only had a toaster oven and microwave to cook with.
So, because of that idea, I started baking these omelets. I ended up with a fluffy omelet that always looked picture perfect. You can leave it in the baking dish or you can flip it out on a plate. Either way, it is a great way to make an omelet that has a lot of ingredients in it.
4 large eggs
1 small onion, diced
1 small tomato, diced
1/2 a large green bell pepper, diced
1 teaspoon of red pepper powder
1/4 teaspoon of salt
1/4 teaspoon of black pepper
1/4 teaspoon of cumin powder
1/4 teaspoon of coriander powder
1/4 teaspoon of turmeric
1/4 teaspoon of garlic
1/4 teaspoon of ginger
1/2 teaspoon of garam masala
1/4 cup of milk (optional)
- Preheat oven to 425F
- Grease the bottom and sides of a baking dish.
- In a bowl, whisk all the ingredients, until mixture becomes frothy
- Pour into prepared baking dish and bake for 15-20 minutes or until the center is firm and the omelet is golden brown