Paindoo Omelette Recipe

Crack the 2 eggs into a medium bowl. Add 1/4 tsp salt, 1/8 tsp white pepper and 1 tablespoon cold water. Whisk vigorously until thoroughly combined and slightly frothy (about 20–30 seconds). The water helps create a tender omelette.

Prepare the aromatics while whisking or before heating the pan: finely chop 1/2 cup onion (or shallot), thinly slice 1 green chili (remove seeds if you want less heat), and roughly chop 2 tablespoons cilantro. Keep them ready.

Sweat the aromatics

Heat 1 tablespoon neutral oil in a nonstick or well-seasoned small skillet over medium heat. When the oil shimmers, add the chopped onion and cook, stirring, until softened and translucent, about 2–3 minutes. Add the sliced green chili and cook 30–45 seconds more to bloom the heat and fragrance. Turn heat to medium-low.

Pour the whisked eggs evenly over the softened onions and chilies in the skillet. Tilt the pan so the egg spreads into an even layer. Let it cook undisturbed for 20–30 seconds until the edges begin to set.

Set and finish

Using a spatula, gently lift the edges and tilt the pan to allow any uncooked egg to flow underneath. Cook until mostly set but still slightly glossy on top, about 30–40 seconds more (total cook time will be about 1–1.5 minutes depending on heat).

Season and fold

Drizzle 1/2 tsp light soy sauce and 1/4 tsp sesame oil over the top of the omelette, and sprinkle chopped cilantro evenly. If you like extra heat, add 1/2 tsp chili oil or sambal now. Fold the omelette in half or roll it onto itself using the spatula and transfer to a plate.

Serve immediately while hot. Cut in half if sharing. The omelette pairs well with steamed rice or as a savory breakfast with toast. Adjust seasoning to taste.