In a large bowl, combine the tomatoes, onions, cilantro, chile, turmeric,
cayenne, and salt and black pepper to taste and mix well. Divide into 6 equal portions.
In a small bowl, combine 2 eggs and one portion of the vegetable mixture and mix well with a fork. Heat 1-1⁄2 teaspoons of the oil in a medium nonstick pan over medium heat. Add the egg and vegetable mixture and spread evenly. Reduce the heat and let the eggs cook until set, about 15 minutes.
Increase the heat and flip the omelet in the pan. (Or, if it’s easier, just fold it in half.) Cook until firm, 2 to 3 minutes. Transfer to a plate and serve.
Repeat with the remaining eggs, vegetables, and oil, serving each omelet as soon as it comes out of the pan.
Cooking time: 15 to 20 minutes for the first omelet and about 10 minutes for each subsequent one