The Indian railway omelet is loaded with onions, chile, coriander, pepper and other spices, and best eaten between white bread toasted in the grease of the pan.


4 large eggs
1 tablespoon whole milk
1/2 medium onion, peeled and finely chopped
2 green chiles, seeded and finely chopped
2 sprigs fresh cilantro, finely chopped
1/4 teaspoon ground turmeric
1/4 teaspoon chile powder (you can substitute with chile flakes)
1/4 teaspoon black pepper
1 pinch salt, to taste
1 splash vegetable oil (or ghee) for frying
4 slices of white bread


Step 1
Mix together the eggs and milk in a bowl. \r\n

Step 2
Add the chopped vegetables and all the spices to the bowl and stir to combine.

Step 3
Heat the oil/ghee over medium-high heat in a frying pan. \r\n

Step 4
When the oil/ghee is hot, turn the heat down and add half the omelet mixture to the pan, swirling it around so that it completely covers the surface of the pan. \r\n

Step 5
Cook the omelet for two minutes, until the underside is lightly browned. Flip the omelet and cook the other side for another two minutes, until browned. Take off and set aside. \r\n

Step 6
Now repeat the previous two steps with the other 1/2 of the omelet mixture to make the second omelet.

Step 7
Serve the omelets sandwiched with white bread or pav—ideally toasted in the grease of the pan. However, if you like your toast more evenly browned and crisped, toast in a toaster. It will be just as delicious, we promise.