Indian Omelet Torte


Makes: 4 Servings
Cooking Time: 25 to 30 minutes


  • 2 tbsp. vegetable oil
  • 1 small red onion
  • 1/2 tbsp. coriander seeds
  • 1/2 tsp. ground turmeric
  • 1/2 tsp. ground cumin
  • 1 Serrano pepper (with seeds if you like spicy; seeds removed if you prefer mild)
  • 9 oz. can of chickpeas, drained and rinsed
  • 1 cup of frozen peas, thawed
  • 1 tomato, diced
  • 8 eggs
  • 3 tbsp. chopped fresh cilantro
  • Himalayan pink salt and black pepper to taste
  • Optional: Tomato chutney and/or Greek yogurt to taste
  • Equipment: oven-safe nonstick skillet


  1. Preheat the broiler to hot.
  2. Heat the oil in a 12-inch nonstick skillet over low heat and cook the onion for a few minutes, or until soft but not brown. Add the coriander seeds, turmeric, cumin, and serrano pepper, and cook for an additional 2 minutes or until aromatic.
  3. Stir in the chickpeas, peas, and diced tomato.
  4. Break the eggs into a bowl and beat lightly with a fork. Mix in the cilantro and season to taste with salt and pepper.
  5. Pour the egg mixture over the ingredients in the skillet and cook until just starting to set.
  6. Place under the broiler until the egg has fully set and the torte is lightly brown.
  7. Serve, cut into wedges, with tomato chutney and/or Greek yogurt on the side.