Omelet with Turmeric, Tomato, and Onions

Whisk together the eggs and salt.Heat the oil in a large cast-iron skillet over medium-high heat. Add the mustard seeds and turmeric; cook for 30 seconds or until the seeds appear, stirring frequently. Add the onion; cook for 30 seconds or until soft, stirring frequently. Add tomatoes; cook for 1 minute or until soft, stirring frequently.Pour the egg mixture into the pan; spread evenly. Cook until the edges start to set (about 2 minutes). Slide the front edge of the spatula between the edge of the omelet and the mold. Gently lift the edges of the omelet, tilting the pan so that some of the raw egg mixture gets into the pan. Repeat the procedure from the opposite edge. Continue cooking until the middle is lightly browned (about 2 minutes). Loosen the omelet with a spatula and fold in half. Carefully place the omelet in a pile on a platter. Cut the omelet in half and sprinkle with black pepper.Nutrition Note: It has a slightly elevated cholesterol content, but it meets our recommendations for fat and calorie content.