Jhansi Junction Omelet
one and a half
In a large pan over medium-low heat, melt:
( 14g) unsalted butter
Add and cook for
, until golden:
( 35g) onion, sliced as thinly as possible
Combine the cooked onions in a bowl with:
2 eggs, beaten
Return the onion-egg mixture to the pan and spread thinly. Fold or flip when the egg has solidified enough to hold the onions in place. Serve on warmed plates with chai or English Breakfast tea.
Discovered in March 2001 by the Baker family at Jhansi Junction Railroad Station between trains. The original recipe probably used ghee instead of butter.
Adapted from: Nick Baker