Indian omelette

Ingredients:

• 6 eggs
• 3/4 cup finely chopped red onion
• 1 serrano chili pepper, crushed (remove the seeds if you don't want it spicy)
• 2 tablespoons chopped fresh cilantro leaves
• 3/4 teaspoon turmeric
• 3/4 tsp paprika
• Salt and ground black pepper
• 2 tbsp. l. canola oil

Preparation:

1. Take a bowl. Crack the eggs into it and beat them until foamy, about a minute. Add the onion, chili pepper, cilantro, turmeric, and paprika and mix well. Sprinkle with a large pinch of salt and a few grinds of black pepper.
2. Take a 30cm nonstick frying pan. Add oil and heat it over medium-high heat until it shimmers slightly but does not begin to smoke. Have a spatula or spatula ready.
   
   Pour the egg mixture into the pan. Using a spatula or spatula, spread the onion, chili, and cilantro evenly across the pan using small circular motions. This will also help distribute any unset eggs over the hot pan. Cover the pan with a lid and cook the omelet for 2.5 minutes.
3. Take a plate the same size as the pan. Remove the lid and inspect your omelet. It may still be a little runny, but it shouldn't be too runny. If so, cover the pan with a lid and cook for another minute.
   
   Transfer the omelet, cooked side down, to a plate. Then, holding the plate underneath, invert the pan onto the plate, then flip everything over so the uncooked side is facing the pan. Cook, uncovered, for another minute.
   
   Transfer the omelette to a serving plate, cut into 4 pieces and serve.