an omelette is a blank canvas for breakfast, lunch or dinner. at its simplest and most frugal, a briefly whisked mixture of egg seasoned with salt and pepper is poured into a well-buttered hot pan, nudged with a spatula to make soft gentle curds and then left to set until just cooked. the centre should remain tender. it can be made substantial for lunch or dinner by way of fillings. almost every country has its version, from the crêpe like french one to thick italian frittata's akin to crust-less quiche or the intensely herbaceous baked iranian kuku. a desi omelette is the sub-continental version.
eggs and i used to have a complicated relationship. when i was younger i disliked yolks (especially soft-boiled or sunny sideup). mama on the other hand saw them as essential nutrition and insisted that both m and i have one for breakfast. i can remember the dread of a soft boiled egg as it if it were yesterday. mama would bring them to the table in their shells, nested in an egg cup with buttered toast on the side. i would sit and watch the egg warily hoping that the need to get to school on time would do away with breakfast. that of course was wishful thinking as mama would make sure that i would eat before leaving. i loved all manner of omelettes, pancakes and baked goods though since the yolks in these were camouflaged.