This masala omelette recipe appeared in the January 2019 Olive magazine. David's the main omelette maker in our house...he has them down to a fine art!! This omelette has delicious spices...turmeric is one of my favourites...along with ginger and chilli to give heat - leave the seeds in for more heat!!
The tomato, cucumber and onion salad cuts through the heat and balances the dish perfectly. It's a great breakfast or brunch recipe...or even enjoy it as a quick mid week meal, with some toast on the side, if you're hungry.
Tip
- This masala omelette recipe is easily adapted if you’re cooking for more people...just make sure you use a bigger frying pan.
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How to make this Masala Omelette
Ingredients
For the omelette:
- 0.5 tbsp vegetable oil
- 0.5 onion, finely chopped
- 1 large plum tomato, finely chopped
- 0.5 green chilli, deseeded (optional) and sliced
- 0.5 a thumb sized piece of ginger, finely chopped
- 0.25 tsp ground turmeric
- 0.5 tsp garam masala
- 4 eggs
- salt and freshly ground black pepper
- 0.5 a small bunch of coriander, finely chopped
For the salad:
- 2 large ripe tomatoes, sliced
- 0.25 cucumber, thinly sliced
- 0.5 onion, thinly sliced
- 1 tbsp white wine vinegar
- salt and freshly ground black pepper
Instructions
- To make the salad, put the tomatoes, cucumber, onion and vinegar into a serving bowl with some seasoning, toss well then set aside.
- Heat the oil in a non-stick frying pan on a medium to low heat and gently cook the onion, tomato, chilli and ginger with a pinch of salt for 10 minutes until soft. Stir in the spices and cook for 1 minute. Beat the eggs with a little seasoning and stir through the coriander. Tip the eggs into the pan and swirl to make sure everything is distributed. Cook gently for 5 minutes, lifting up the edges to let any runny egg run underneath, until lightly golden on the bottom. Then, fold over and cook gently for 2 to 3 more minutes until just set.
- Cut in half and serve with the salad…and some toast, if you’re hungry!
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Masala Omelette
Equipment
Ingredients
For the omelette:
- 0.5 tbsp vegetable oil
- 0.5 onion finely chopped
- 1 large plum tomato finely chopped
- 0.5 green chilli deseeded (optional) and sliced
- 0.5 a thumb sized piece of ginger finely chopped
- 0.25 tsp ground turmeric
- 0.5 tsp garam masala
- 4 eggs
- salt and freshly ground black pepper
- 0.5 a small bunch of coriander finely chopped
For the salad:
- 2 large ripe tomatoes sliced
- 0.25 cucumber thinly sliced
- 0.5 onion thinly sliced
- 1 tbsp white wine vinegar
- salt and freshly ground black pepper
Instructions
- To make the salad, put the tomatoes, cucumber, onion and vinegar into a serving bowl with some seasoning, toss well then set aside.
- Heat the oil in a non-stick frying pan on a medium to low heat and gently cook the onion, tomato, chilli and ginger with a pinch of salt for 10 minutes until soft. Stir in the spices and cook for 1 minute. Beat the eggs with a little seasoning and stir through the coriander. Tip the eggs into the pan and swirl to make sure everything is distributed. Cook gently for 5 minutes, lifting up the edges to let any runny egg run underneath, until lightly golden on the bottom. Then, fold over and cook gently for 2 to 3 more minutes until just set.
- Cut in half and serve with the salad…and some toast, if you’re hungry!
Notes
- This masala omelette recipe is easily adapted if you’re cooking for more people...just make sure you use a bigger frying pan.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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