| Did a friend forward this to you? Sign up here. Confetti eggsIf you've been reading this newsletter for a few weeks or months — shout-out to those who've been with us since Day One! — you know that I think eggs shouldn't ever be relegated to the breakfast menu. Tonight, let's make masala omelets, or what a friend of mine, who makes hers extra-spicy, calls "confetti eggs." "An Indian masala omelet is its own thing," my colleague Kari Sonde wrote a couple of years ago. "Plenty of families make it, altering ingredient amounts to their tastes, but it generally has the same components: finely diced onion and tomato, dashes of red chili powder and turmeric, fresh cilantro, and shreds of searingly hot green chile studded evenly throughout. The omelet is cooked flat in the pan, a little browning welcome." Kari's affection for the dish comes from a nostalgia and love for her family's version, which you'll find down below. But in reading Kari's story about masala eggs, the thing that struck me was how much care goes into each simple step — and how that care translates, not just into a delicious plate of food, but into love. "Dad lays out his ingredients and uses a paring knife to carefully chop everything into tiny, identical cubes," Kari writes. With everything so finely chopped, her father told her, "what happens is, when you have that bite, you get the flavor of that tomato and onion, everything, because it's so well mixed." The pandemic is still raging in some parts of the world, even as much of the United States seems to be opening up. I think about how this episode in history has changed us, has hurt us and forced us to grow. I think about what we'll carry with us into a future forever altered. One thing I hope is true: We'll remember how to care for one another and ourselves in the smallest ways, in gentle, everyday ways. A plate of confetti-like eggs, seasoned just so, can be one of those ways.  | Today's recipe |  Photos by Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post | Masala OmeletWhat you decide to put in this omelet is entirely up to you. I like it just as Kari's father makes it, with a dollop of coconut yogurt on the side. You could sub corn for tomato, zucchini for the onion and parsley for the cilantro. You could use any kind of chile, fresh or dried, or leave it out. You could add a pinch of cumin or coriander or cinnamon. I wouldn't skip the butter, though, and I'd be sure to let the eggs get a touch brown — that caramelized flavor makes the dish. "In our family," Kari writes, "This omelet is folded into a neat square and served between two pieces of buttered toast, anointed with a healthy helping of ketchup. My mother's mother serves it with roti and her homemade yogurt. Lately, the family has been leaning toward sourdough as the toast of choice, though historically that role has been filled by plain, unglamorous bagged white bread." As a sandwich, in a wrap, with rice or vegetables or bread on the side? However you like it, have an omelet for dinner. For easy printing and scaling, view this recipe in our Recipe Finder. Servings: 1 to 2
Total time: 20 mins Ingredients - 2 large eggs
- 2 tablespoons finely chopped tomato (about 1/2 medium tomato)
- 2 tablespoons finely chopped red onion (about 1/4 small onion)
- 1 tablespoon finely chopped fresh cilantro
- 1/4 Indian green chile pepper, seeded and cut into fine strips (or 1/4 jalapeño chile pepper, finely chopped)
- 1/4 teaspoon red chili powder
- 1/8 teaspoon ground turmeric
- Fine salt
- Freshly ground black pepper
- 1 tablespoon salted butter, divided
Steps1. Crack the eggs into a mixing bowl, then use a fork to whisk until well blended. 2. Add the tomato, red onion, cilantro, chile pepper, chili powder and turmeric, stirring to incorporate. Season lightly with salt and pepper. 3. Melt half of the butter in a small nonstick pan over medium-high heat. Pour in half of the egg mixture; cook for 1 to 2 minutes, until the omelet is almost cooked through and you can slide a spatula underneath. Flip as you would a pancake and cook for a few more seconds. Light browning is okay. Repeat with the remaining butter and egg mixture and serve. From Food editorial aide Kari Sonde. Tested by Kari Sonde. Nutrition information per serving (based on 2): Calories: 140; Total Fat: 11 g; Saturated Fat: 5 g; Cholesterol: 230 mg; Sodium: 250 mg; Carbohydrates: 3 g; Dietary Fiber: 0 g; Sugars: 0 g; Protein: 6 g.  | Dessert | 🎧 "Birds" by Emiliana Torrini.
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