Masala omelette

Name: Masala omelette
Prep time: 5 min
Cook time: 5 min
Yield: 1
Ingredients: 2 large eggs; 2 tbsp finely chopped red onion; ½ small ripe tomato, finely chopped; ¼ green chilli, or to taste, finely chopped (deseeded if you prefer); 2 tbsp finely chopped coriander; ¼ tsp garam masala; 1 tsp ghee; salt, to taste

This is one of my favourite meals and comes into play well beyond breakfast time. It is quite different from a “normal” omelette in texture which is soft and eggy. This omelette is cooked until golden on both sides and spongy rather than soft. I often grate some cheese in the middle before folding it on my plate or add some sautéed mushrooms into the mix. The textures all work really well together and is really delicious. Serve with toast or hash browns and plenty of ketchup.

Credit: Anjum's Australian Spice Stories

serves
1
prep
5 minutes
cook
5 minutes
difficulty
Easy

serves

1

people

preparation

5

minutes

cooking

5

minutes

difficulty

Easy

level

Ingredients

2 large eggs
2 tbsp finely chopped red onion
½ small ripe tomato, finely chopped
¼ green chilli, or to taste, finely chopped (deseeded if you prefer)
2 tbsp finely chopped coriander
¼ tsp garam masala
1 tsp ghee
salt, to taste

Instructions

Place the eggs in a bowl and lightly whisk. Add the remaining ingredients except the ghee and whisk until well combined.

Melt the ghee in a medium sized non-stick frying pan over low-medium heat. Once hot, pour in the batter and cook gently, undisturbed, for 1-2 minutes or until the base is golden. Flip and cook the other side until golden. I normally slide it onto a plate and then pop it back into the pan to stop it breaking. Serve immediately with toast and ketchup.

Anjum's Australian Spice Stories
starts Monday 4 April 2016 on Food Network Australia. Visit the

program page

for recipes and more.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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