Vegetable Masala Omelette
Although inspired by the masala omelettes of India eaten for breakfast, this makes a tasty, quick and nutritious meal at any time.
Packed with vegetables and with a warmly spicy flavour, eat this substantial omelette on its own or with bread: try it with a squeeze of lemon, rolled up in a flatbread with a dab of chilli sauce or chutney.
It's recommended that you read the accompanying blog post before starting the recipe.
Ingredients
- 2 eggs (medium or large)
- ½ tsp garam masala
- ¼ tsp turmeric
- ¼ tsp cumin
- ⅛ - ¼ tsp chilli powder or flakes
- 1 large pinch black pepper
- 1 large pinch salt
- 1 medium tomato (deseeded then finely chopped)
- 1 rounded tbsp carrot (grated)
- 1 rounded tbsp red or spring onion (finely chopped)
- ½ - 1 green chilli (finely chopped)
- 1 rounded tbsp coriander (finely chopped)
- oil OR half butter and half oil, OR ghee (for frying)
To serve (optional)
- lemon wedges for squeezing over
- chilli sauce
- bread
Instructions
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Crack the eggs into a bowl, add the spices and seasonings then whisk with a fork to combine.
Stir in the prepared tomato, carrot, onion, green chilli, and coriander.
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Put a small, non-stick or well-seasoned cast iron frying pan over medium-high heat and add enough oil or butter/oil or ghee to cover the base.
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When the fat is hot, add the egg mixture and spread over the base, making sure the vegetables are evenly distributed: if the fat is hot enough, the egg should bubble up around the sides of the pan within a few seconds.
Cook for 2 minutes or until the bottom is set and golden.
Turn the heat down to medium, cover with a lid or plate and cook for a further 2 minutes or until the top is almost set.
Use a wide spatula to carefully turn the omelette over then cook without a lid for another minute or so or until done to your liking.
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Slide or flip the omelette onto a plate and serve on its own, with a squeeze of lemon and/or chilli sauce plus bread if liked.