Healthy Eating: Indian Style Omelette, a Comfort Dish from My Childhood

A new book publication is always a hectic affair, and since the birth of Before We Visit the Goddess, things have been exciting but crazy. I’ve been rushing around on book tour, eating whatever I can grab on the run. So now that I am home for a few days, I thought I would make something healthy for myself and Murthy for our lunch.

I decided on an Indian style omelette, because it is tasty, easy to make, quick, healthy and low-carb. It's also a comfort-food out of my childhood. My mother used to make omelettes spiced with onions and chilies to be served with khichuri, a rice-and-lentil dish, on rainy days. We were not rich; she probably chose to make this meal because it was an easy and inexpensive way for her to get her family some protein. Still, I have many happy memories associated with omelettes.

I started by chopping up one red onion and a jalapeno pepper, because I like my omelette spicy. I chopped up an inch of ginger, one green bell pepper, and one red bell pepper. You can add garlic, also – I just wasn’t in the mood for any. I sautéed all this in 1 tablespoon olive oil in a nonstick pan. I chopped some cilantro leaves and kept them aside. I used 1/4 cup, but you can adjust for taste. I added a little salt into the vegetables.

I beat up four large eggs, adding 1 tablespoon of water because I don’t like my egg mixture too thick. (I only use cage free eggs nowadays because I feel it’s more humane. I use eggs from pasture roaming hens when I can find them.) I added salt and pepper to taste.

I sprayed a non-stick skillet with olive oil spray, added the egg mixture, lowered the temperature to 3, and allowed the eggs to solidify without browning at the bottom. Once they were semisolid I lowered the temperature further (I don’t like crisped omelette!), added the sautéed veggies onto one half and sprinkled the whole thing with shredded cheese – shredded sharp cheddar works really well for me, but mozzarella is good, too. I topped the cheese with chopped cilantro and folded the omelette in half. I cut it into two pieces-- and lunch was ready!

I feel an omelette is a full meal in itself, so that was a good lunch for me. Murthy ate his with brown bread, and that, too, is a good way to eat omelettes!

 What is a favorite comfort dish for you out of your childhood? I'd love to know. 


Photo Essay 3 Oleander Girl Tour: Book Warriors

A wonderful part of the book tour for my new novel Oleander Girl ( has been coming across people who love books, who tell people about them, who showcase them, who encourage reading, and who support authors by inviting them to speak at events that they organize. I thank them all for what they do each day for writers like me and our books. They are the book warriors!

Some of these are: John Evans of Diesel Books (LA and Oakland).

Elaine Petrocelli of Book Passage (Corte Madera, CA--Photo below)

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and her wonderful booksellers Alison Bildsoe and Karen West.

Geraldine Hills, Phoenix Public Library.

Chris Skaugset, Longview Library, OR.(photo below)

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Adrian Newell of Warwicks Books, La Jolla, CA, along with wonderful bookseller Julie Slavinsky.

Joel Sheldon, Jennifer and Connie at Vroman's Bookstore in Pasadena, CA.

(Store photo below)

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Will, Michael and Jeffrey of Annie Bloom's, Portland.

And Rick Simonson of Elliott Bay Books, Seattle, seen below next to the beloved castle in the children's section of the bookstore. 

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