Serves 4 to 5
• 5 large eggs
• 5 Tbs. chick-pea flour
• dash of black pepper
• ¼ tsp. ground coriander
• crushed seeds from 4 to 5 cardamom pods
• ½ tsp. salt
• ½ cup minced or finely chopped onions
• 2 Tbs. chopped fresh parsley
• 3 to 4 Tbs. yogurt
• 3 Tbs. butter
1. Beat the eggs, gradually sprinkling in the chick-pea flour, then add all the remaining ingredients except the butter and beat together thoroughly.
2. Melt the butter in a 9-inch skillet and pour the egg mixture into it. Cook over low heat, covered, until the eggs are set on top. Flip the omelet out onto a plate and slide it back into the pan on the other side. Cook it for a few minutes more, just enough to lightly brown the other side, and then turn it out on a platter.
3. Serve the omelet in wedges as an accompaniment to a vegetable curry or with a chutney. It can be served warm or at room temperature.
