Whisk the eggs in a medium bowl until whites and yolks are combined and the mixture looks uniform.
Add in the green part of green onion, cilantro, salt, turmeric , cayenne, and chillies if using
Whisk again to get a uniform consistency
Meanwhile, set the halved tomato and halved green onion on a hot skillet to get some char. (medium heat - about 3 minutes)
Heat an 8 in non stick skillet on medium heat and add the ghee. Swirl the pan to coat the entire surface of the pan with ghee. Add in the egg mix. There should be just a slight sizzling sound. You control heat for an omelette by moving the pan off and on from the heat.
As soon as the eggs are in, use a bamboo fork or a simple plastic fork to stir the eggs. I personally use a small silicon spatula.
Working quickly break the curds that are forming at the bottom. Keep the pan moving with your other hand in a back and forth movement and if the heat is getting too much remove pan off the heat.
Keep scrambling the curds until they are creamy and can still hold together. If you cook them too much, you will nice scrambled eggs because they won't fuse back together. Keep in mind the eggs will keep cooking off of the heat as well.
As soon as the eggs are custardy, smoothen the top of the omelette with the fork or spatula and even it out.
Tilt the pan holding by the handle with one hand and using the fork or spatula, start rolling the omelette on to itself. when you reach the other end, move that end over to the rolled omelette to complete the roll.
Flip it over to a plate and serve with charred tomatoes and green onions and a cup of chai.