Indian omelette

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Author
Yields4 Servings
 2 glugs of olive oil 1 onion (chopped) 1 green chilli (deseeded and chopped) 4 tomatoes (chopped) 1 tbsp garam masala 1 tbsp curry powder 2 tsp cumin 8 large eggs (beaten) chopped coriander (to garnish)
1

Heat the oil in a non-stick frying pan, add the onion and fry for 4 minutes until soft. Stir in the chilli, the tomatoes and the spices and cook for 1 minute. Remove from the heat and divide into four.

2

Heat a little oil in the frying pan, add one-quarter of the tomato mixture to the pan, then pour in a quarter of the beaten eggs.

3

Cook over a medium heat pushing the cooked towards the centre of the pan until no runny egg remains. Cook for a minute more until the base is golden.

4

Fold the omelette in the pan and tip onto a warm plate. Garnish with chopped coriander.

5

Repeat to make three more omelettes in the same way.

CategoryCuisine,

Ingredients

 2 glugs of olive oil 1 onion (chopped) 1 green chilli (deseeded and chopped) 4 tomatoes (chopped) 1 tbsp garam masala 1 tbsp curry powder 2 tsp cumin 8 large eggs (beaten) chopped coriander (to garnish)

Directions

1

Heat the oil in a non-stick frying pan, add the onion and fry for 4 minutes until soft. Stir in the chilli, the tomatoes and the spices and cook for 1 minute. Remove from the heat and divide into four.

2

Heat a little oil in the frying pan, add one-quarter of the tomato mixture to the pan, then pour in a quarter of the beaten eggs.

3

Cook over a medium heat pushing the cooked towards the centre of the pan until no runny egg remains. Cook for a minute more until the base is golden.

4

Fold the omelette in the pan and tip onto a warm plate. Garnish with chopped coriander.

5

Repeat to make three more omelettes in the same way.


Indian omelette