I must have eaten a masala omelette every other day when I went on a four-week trip in India, and unsurprisingly I never got bored, said Emma Petersen. It’s spicy, savoury and so delicious, and it’s a brilliant way to switch up your usual breakfast. Serve simply alongside some leaves, or tuck it into a roti for a more substantial masala egg wrap.
Ingredients (serves 2)
- 6 eggs
- ½ tsp ground coriander
- ½ tsp ground cumin
- ½ tsp ground turmeric
- ½ onion, finely diced
- 1 garlic clove, minced
- 1 salad tomato, finely diced
- 1 green chilli, thinly sliced
- 1 tbsp roughly chopped fresh coriander
- salt and pepper
- olive oil, for cooking
- dressed salad leaves, to serve
Method
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- Crack the eggs into a mixing bowl and add the ground coriander, cumin, turmeric and a generous pinch of salt and pepper.
- Whisk until the yolks and whites are completely combined.
- Fold in the onion, garlic, tomato, green chilli and fresh coriander, so everything is evenly distributed.
- Heat a drizzle of oil in a non-stick frying pan over medium heat.
- Once hot, pour in half the egg mixture and use a spatula to spread it gently to the edges of the pan. Cook for about 3 minutes until the underside is golden and the top is mostly set, then flip and cook for another couple of minutes. Slide onto a plate.
- Wipe out the pan, add another drizzle of oil and repeat with the rest of the egg mixture to make your second omelette. (Or, if you’re working to the clock, cook both at once using two pans.)
- Serve warm with dressed leaves.
- Alternatively, cool and place in an airtight container, storing in the fridge for up to 2 days. Enjoy cold, or reheat gently in a pan or the microwave until warmed through.
Taken from “Healthyish High Protein: Full-on Flavour, All-day Energy” by Emma Petersen.
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