My Mother's Malaysian-Sri Lankan Style Tomato Omelette

My mother's Malaysian/Sri Lankan style tomato omelette is a staple in our household. It's go-to comfort food, it's the food you make when you're too tired to come up with a fussily cooked protein source for dinner, and with all that, it's damn good. Mom made it for Ck and I a little while ago when we stopped by after work, famished and exhausted. 

You start by chopping up some white onion, spring onion, a bit of tomato, a bit of shallot, a bit of garlic and a bit of ginger. Chuck it all into a nice frying pan that's got a bit of oil in it. Add a dried chili if you like. Fry it up until the onion is translucent and the tomato has softened up.

Beat a few eggs up in a bowl, temper it with a bit of cold water (it makes your eggs lovely and fluffy), salt, white pepper and whatever spice you like. You can add a bit of chili powder to give your omelette a kick. In true Malaysian-Sri Lankan homecooking style, Mom cuts her omelette up into four and flips it over to give it last bit of a cook.

Serve with hot rice, a vegetable side and you've got a fabulous light weeknight supper!