Spiced Carrot and Coriander Omelette

Instructions

1. 1

   Prep: Crack the eggs into a bowl, add a pinch of salt and a good grind of pepper. Beat just until combined — don’t over-whisk; we want air but not foam.

2. 2

   Heat the sauté: Place a small nonstick or well-seasoned skillet over medium heat. Add oil and 1/2 tablespoon butter. When the butter melts and just begins to foam, add the diced onion. Sweat for 1–2 minutes until translucent — don’t let it brown.

3. 3

   Build flavor: Add the julienned/grated carrot and a pinch of salt and the ground cumin. Cook, stirring, for 2–3 minutes until the carrot softens but keeps a little texture. Add the diced tomato and a pinch of sugar if tomatoes are sharp. Cook 1–2 minutes until tomatoes start to break down but still have body. Taste and adjust salt/pepper.

4. 4

   Keep warm: Push the vegetable mix to one side of the pan or transfer to a small bowl and keep warm. Wipe the pan quickly if juices remain, then add the remaining 1/2 tablespoon butter and gently swirl to coat.

5. 5

   Cook the eggs: Return heat to medium-low. Pour the beaten eggs into the hot pan — tilt to spread evenly. Let the edges set for 20–30 seconds, then using a spatula, gently pull the set edges toward the center while tilting the pan so uncooked egg runs to the edges. Repeat once or twice until the top is mostly set but still glossy and slightly custardy.

6. 6

   Assemble: Spoon the hot carrot–tomato sauté onto one half of the omelette. Scatter most of the chopped coriander over the filling, reserving a little for garnish.

7. 7

   Fold and finish: Fold the empty half of the omelette over the filling. Let sit in the pan 20–30 seconds to finish and melt through. Slide onto a plate, dot with a little extra butter if desired, and sprinkle remaining coriander on top. Add a squeeze of lemon if you like brightness.

8. 8

   Serve immediately: Cut in half and serve hot. Season with extra salt/pepper to taste.