It is an omellet, that's true.
1 small onion, diced
1 large carrot, grated
1/4 teaspoon curry
2 tablespoons water
Parsley, as needed (I used dry parsley, because it's the only one I have right now)
Salt, as needed
Oil, for sauteing and frying
I diced the onion and put it over the heat to sauté, while I peeled and grated the carrot.
I've let the onion sauté until it turned quite transparent.
I mixed the carrot/eggs/seasoning/water/salt a bowl, using a fork, and then added the onion.
The thing about the water is a trick to make the omellet fluffy: add 1 tablespoon liquid (usually water or milk) to each egg. That's it.
I pour a minimum amount of oil in the bottom of the pan and let it heat well,
then I just pour the "batter" and let it fry until golden brown on one side, flip over (it's fine to use the dish trick*), let the other side turn brown, and serve. In my case, accompanied of a toast.
* The dish trick is a great friend of begginer cooks. It consists in sliding the omellet, CAREFULLY, into a large shallow dish. It needs to have a larger diameter than the pan.
So, while one hand holds the bottom of the dish (like you would hold a tray), the other hand holds the frying pan handle. You'll lay the frying pan over the dish - raw side upwards - and then
invert the positions of the dish and pan quickly, letting the raw side in contact with the bottom of the pan. It doesn't seem simple, but it is. I swear.
After all that, you just need to carefully remove the dish and allow this side of the omellet to turn brown too.