This is an ideal dish for a brunch, a light lunch, or even a quick light supper. You may serve it with toast and tea, as in Indian hotels, or with crusty French bread, a green salad, and perhaps some cool white wine.

The chopped tomatoes are straight out of a can. You may substitute canned whole tomatoes that have been lightly drained and finely chopped or, in season, use double the quantity of very finely chopped fresh tomatoes. You don't need to peel them.

Break the eggs into a bowl. Add a generous 1/4 teaspoon salt and some freshly ground black pepper and beat well. Pour into a glass measuring cup.

Put 2 tablespoons of the oil in a medium-sized frying pan and set over high heat. When the oil is hot, put in the mustard seeds. As soon as they begin to pop - this takes just a few seconds - put in the garlic. Stir once or twice. As soon as the garlic starts to brown, put in the mushrooms and stir until the mushrooms lose their raw look. Now turn the heat to medium and put in the scallions, green chili, cilantro, and ginger. Stir until the green seasonings have wilted - about a minute. Put in the tomatoes and a little salt and pepper. Stir for about 30 seconds (or, for fresh tomatoes, until they are no longer watery) and turn off the heat. This is the filling.

Put 1 tablespoon of the oil in a 7-inch nonstick frying pan or omelet pan and set over high heat. When hot, pour in half the beaten eggs. Using a wooden spoon or the back of a fork, stir the eggs for the next 3 to 4 seconds until they look like lumps of soft custard held together in one unbroken layer. Quickly spread half the stuffing along the center of the omelet and fold it over. Cook for another few seconds and flip the omelet over onto a warm plate. Make the second one the same way.

Serves 2