Indian Spiced Omelet in 15 Minutes

Instructions:

1. Heat the oil or ghee in a non-stick skillet over medium heat.
2. Add the diced onions and sauté for 2-3 minutes until they become translucent and slightly golden.
3. Stir in the minced green chilies and grated ginger, cooking for another 60 seconds until fragrant.
4. Add the tomatoes and cook until they soften slightly.
5. While vegetables soften, crack the eggs into a mixing bowl and add turmeric, red chili powder, salt, black pepper, and milk.
6. Whisk the egg mixture vigorously for 30-60 seconds until frothy, then fold in the chopped cilantro.
7. Pour the egg mixture directly over the sautéed vegetables in the pan, tilting the pan to spread the eggs evenly.
8. Cook undisturbed on medium-low heat for 2-3 minutes until the edges are set and the top is mostly set but still slightly moist.
9. Fold the omelette in half or slide it onto a plate.