1.   Place a nonstick skillet, crepe pan or frying pan on the stove top set to medium heat. Pour in 1 tbsp of oil, and when sizzling, drop in the onions. Sauté the onions to translucent stage and then add the tomatoes and jalapeno chilis. Sprinkle the garam masala, cumin powder and salt over the vegetables. Toss to combine. Cook until the jalapenos and onions are tender, tossing frequently. When done transfer to a platter

2.   Whisk the eggs, and grease the pan with half of the remaining oil, and use the rest of the oil for the second omelette

3.   After the eggs are whisked – pour half/3 eggs into the skillet. While cooking, push the eggs back and forth over the surface to help cook the runny top layer. When top of egg is no longer runny, distribute the cilantro/coriander over half, or in the center third, of the surface. Divide the tomato mixture in half and distribute on top of the cilantro/coriander in an even, thin layer. Cook about 1 minute until the bottom is a light golden

4.   You can either fold the egg in half over the filling or 1/3 towards the center, and then the other third on top to make a rolled omelette

5.   Repeat steps 2 to 4 with the other half of the raw egg and the tomato mixture

6.   Slide onto a plate. Serve as is or with optional sides such as the lemon yogurt and/or cucumber slices with chopped tomato. Enjoy!

OPTIONAL side dish: Lemon yogurt

7.   In a bowl, add the yogurt and lemon juice, stirring until combined

Other Sides

8.   If desired, you can add a few slices of fresh cucumber and chopped tomato