Olive Magazine
Masala Omelette Recipe

Masala omelette

Published: December 29, 2018 at 4:00 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Check out our easy spiced omelette recipe with fiery ginger and punchy chilli, served with a crisp tomato and cucumber salad

  • Gluten free
  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal258
fat15.9g
saturates3.5g
carbs9.2g
sugars7.8g
fibre3.1g
protein18.2g
salt0.5g
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Ingredients

  • ½ tbsp vegetable oil
  • ½ onion, finely chopped
  • ½ green chilli, deseeded and sliced
  • ½ a thumb-sized piece ginger, finely chopped
  • 1 plum tomato, finely chopped
  • ½ tsp garam masala
  • ¼ tsp ground turmeric
  • 4 eggs
  • ½ a small bunch coriander, finely chopped

SALAD

  • 2 ripe plum tomatoes, sliced
  • ¼ cucumber, thinly sliced
  • ½ 
onion, thinly sliced
  • 1 tbsp white wine vinegar

Method

  • STEP 1

    To make the salad, put the tomatoes, cucumber, onion and vinegar into a bowl with some seasoning, and toss well.

  • STEP 2

    Heat the oil in a non-stick frying pan and gently cook the onion, chilli, ginger and tomato 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 10 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 a few more minutes until just set.

  • STEP 3

    Cut in half and serve with the salad.

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