Tomato Omelet
A savory Parsi-style omelet featuring finely chopped tomatoes and a touch of wheat flour for a unique, hearty texture. This 1900s breakfast dish combines fluffy beaten eggs with fresh tomatoes and a hint of salt, fried in ghee for a rich, golden finish. Optional additions of sugar or Worcestershire sauce offer a delightful sweet-savory twist to this classic comfort food.
Ingredients
- 3 whole Eggs
- 3 small Tomatoes (Finely chopped)
- 2 teaspoons All-purpose flour (Originally 'Mill's number 1 wheat flour'. Can be omitted for a gluten-free version.)
- 1 tablespoon Water (Estimated quantity for mixing the flour paste.)
- 1 teaspoon Salt (Adjust to taste.)
- 2 tablespoons Ghee (For frying. Original text lists '1 seer' (approx 2 cups) which is excessive for 3 eggs; adjusted to a standard frying amount.)
- 1 pinch Sugar (Optional ingredient mentioned in text.)
- 1 dash Worcestershire sauce (Optional. Originally 'Vilati sauce' (foreign sauce).)
Instructions
- 1Peel the tomatoes by blanching them briefly in hot water if desired, then chop them very finely.
- 2In a small bowl, mix the flour with a small amount of water to create a smooth paste without lumps.
- 3Crack the eggs into a bowl and beat them thoroughly with a fork until frothy.
- 4Add the chopped tomatoes, flour paste, and salt to the beaten eggs. If using, add a pinch of sugar and a dash of Worcestershire sauce. Mix everything together well.
- 5Heat the ghee in a frying pan or kadhai over medium heat. Once hot, pour in the egg mixture. Cook until the bottom is set and golden brown, then flip carefully to cook the other side until fully set.