Aromatic Coriander & Tomato Omelet

1. Whisk Eggs

Break the eggs into a bowl, add the water and salt, and whisk them until the mixture becomes foamy. Add the chopped coriander and give it another quick whisk to distribute the herb evenly.

2. Prepare the Pan

Heat a wok or a heavy skillet over medium-high heat and add the oil and turmeric. Swirl the oil gently to mix with the turmeric.

3. Cook Shallots, Garlic, and Tomatoes

Add the thinly sliced shallots and stir-fry them for about a minute until they start to soften. Add the minced garlic and tomato wedges to the pan, cooking them together for about three minutes until the tomatoes soften and the garlic becomes fragrant.

4. Cook the Omelet

Briefly whisk the egg mixture again, then pour it into the pan. Tilt the pan slightly to ensure an even layer. Reduce the heat to medium and let it cook for about a minute. As the edges start to set, gently lift them with a spatula and tilt the pan to let any uncooked egg flow underneath. Cover the pan with a lid and cook for another minute. Finally, flip the omelet to cook the top surface for less than a minute, just until it sets.

5. Serve

Turn the omelet out onto a plate and serve immediately. Enjoy this aromatic and flavorful dish on its own or as part of a larger meal.