Prep everything first: dice the vegetables into roughly uniform small pieces (about 5 mm) so they cook evenly; finely chop the cilantro; toast the mini naan until warm and slightly crisp (this brings out its aroma and gives a good textural contrast). Mise en place prevents overcooking and makes the cook small and efficient.

Warm a nonstick or well-seasoned skillet over medium heat and add 1 tsp ghee or oil. Heat until the fat shimmers—this ensures immediate, even cooking and prevents sticking. Add the diced winter vegetables and a pinch of salt. Sauté for 2–3 minutes until the mushrooms and bell pepper are becoming tender and the leek is translucent; you want them softened but not browned deeply so they stay juicy inside the omelette.

While the vegetables cook, crack 3 eggs into a bowl. Add 1/2 tsp garam masala, a pinch of turmeric, a pinch of salt and a few grinds of black pepper. Beat gently until combined but not frothy—overbeating incorporates too much air and makes the omelette spongy rather than tender. The spices added to the eggs will bloom as the omelette cooks, giving even seasoning throughout.

When the vegetables are tender, reduce heat to medium-low. Spread the vegetables in an even layer and pour the beaten eggs over them. Swirl the pan gently to distribute the eggs; this helps the eggs settle around the vegetables and creates an even thickness. Let the eggs set undisturbed for about 30–45 seconds so the bottom forms a gentle golden crust—this locks in texture and flavor.

Using a silicone spatula, gently lift the edges and tilt the pan so the uncooked egg runs underneath. Repeat a few times until most of the surface is set but the top remains slightly glossy (this yields a tender, slightly custardy omelette). If you prefer a fully set top, cover the pan for 30–45 seconds to trap heat and finish cooking without overbrowning.

Sprinkle the finely chopped cilantro over the eggs while still slightly wet so it adheres and releases its bright aroma. Fold the omelette in half (or into thirds) and slide it onto a warmed plate. Folding traps steam and keeps the interior soft and flavorful.

Finish the cilantro-yogurt: taste the 2 tbsp yogurt mixed earlier with salt and a squeeze of lemon and adjust seasoning. The cool, tangy yogurt balances the warm spices and adds a creamy counterpoint—serve it dolloped on the side or lightly drizzled over the omelette.

Serve immediately with the toasted mini naan on the side for tearing and scooping. Garnish with a few cilantro leaves and an extra pinch of garam masala or black pepper if desired. The hot omelette against the crisp-warm naan creates a delightful textural play.