... cooked up by Zahra Mani for the Touch Recipe Book

Pakistani Omelette

4 - 7 organic eggs depending on size and hunger
A small onion, very finely chopped
A few tomatoes, de-seeded and finely chopped
A fresh green chilli, finely chopped

Whisk the eggs (properly, so that they turn a bit fluffy and
are well-mixed) adding salt, freshly ground pepper and about
half a teaspoon of red chilli powder.

Mix in the vegetables and pour into a hot, flat pan in which
you've melted a bubbling, browning but not too dark butter.

Let the mixture spread evenly across the pan, and rather than
flipping the whole thing, fold one half over to cover the other
as soon as this is possible.

It should be soft and creamy inside. Serve with bread and butter, or make
parathas*. Perfect at any time of day or night.

* Flat breads made of whole-wheat flour, salt and water, fried in
ghee.



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