Parsi Omelette Recipe

Prepare eggs

Crack the eggs into a medium bowl. Add the milk, salt, and black pepper. Whisk vigorously until uniform and slightly frothy (about 30–45 seconds). This gives a tender omelette.

Prep chillies and cheese

Finely chop the green chilli, removing seeds if you want less heat. Grate the cheddar and keep ready. If using coriander, chop and set aside.

Cook omelette

Heat a nonstick 8–10 inch skillet over medium-low heat. Add the butter and let it melt, swirling to coat the pan. Pour the beaten eggs into the pan. Let them set undisturbed for about 20–30 seconds until the edges begin to lift. Using a silicone spatula, gently pull the edges toward the center while tilting the pan to let uncooked egg run to the edges. When the egg is mostly set but still slightly glossy on top (about 1–1.5 minutes total), sprinkle the chopped green chilli evenly over one half, then scatter the grated cheese over the same half.

Fold and finish

Carefully fold the plain half over the filling using the spatula to form a half-moon. Let the omelette cook another 20–30 seconds so the cheese melts inside. Turn off the heat, loosely cover the pan for 30 seconds if needed to finish melting. Slide the omelette onto a plate and sprinkle chopped coriander (optional) on top.

While the omelette rests, halve the tomato lengthwise. Brush the cut side with olive oil and season with salt and pepper. Place cut-side down in a separate small skillet over medium-high heat (or on a grill). Cook for 2–3 minutes until charred and softened, then flip and cook another 30–60 seconds to warm through. Remove and keep warm alongside the omelette.

Spread softened butter on both slices of bread. If using hot sauce, mix it into one side of butter for the 'fire' flavor and spread on one slice. Optionally rub the toasted bread with the cut side of garlic for a subtle garlic note: toast the bread in a hot skillet or under a broiler for 1–2 minutes per side until golden and crisp. Serve hot with the omelette and grilled tomato.