Indian Inspired Omelet with Ginger and Tomatoes

After a fabulous dinner at Ruth's Chris for Laura's bday and a great night of salsa dancing on Friday night (I wasn't in bed till 3 am!), I needed to make a wake-me up breakfast on Saturday before I joined my friends for lunch at Zaytinya.

Yes, despite Mike Isabella's attitude on Top Chef, his food is still amazing!

And so Saturday morning I decided to make an Indian Inspired Omelet with Ginger and Tomatoes (thank you Kenny and Radha for tomatoes!!).

Ingredients for 1 serving
1/2 teaspoon cumin seeds
2 teaspoons neutral oil
2 garlic cloves, minced
1/2 inch ginger, peeled, minced
1/4 red onion, diced
1/2 teaspoon turmeric
1/3 cup cherry tomatoes, halved
2 eggs + 1 tablespoon water, whisked
salt & pepper to taste
basil, chopped
yogurt

Directions

1. Toast cumin seeds in a hot non-stick skillet.

2. Add oil, garlic, ginger and onions and cook till onions are soft.

3. Add tomatoes and cook for a few minutes.

4. Pour the egg mixture over ginger/garlic/onion/tomatoes, season with salt & pepper and cover the pan with a lid. Allow the eggs to set.

5. Top with fresh basil and serve with yogurt.

In other news, have I mentioned that I'm now a Senior Editor for Robyn Webb's blog? You'll not only see my posts there (different from the ones on this blog), but also my photographs :) Enjoy!