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Masala omelette

Masala omelette

Spicy omelette

Masala omelette

Not Too Tricky

makes 2

About the recipe

Omelettes were a huge part of my diet when I was growing up. They were something quick and easy for my dad to make for us when our mum was in hospital in Kolkata for her radiotherapy treatments. We would roll these omelettes up inside flatbreads or place them between two slices of bread toasted in a pan to make a sandwich, then eat them – always with tomato ketchup.



Recipe From

Romy Gill's India

Romy Gill's India

By Romy Gill

Ingredients

20g (¾ oz) butter, at room temperature

3 large organic eggs, beaten

1 small red or white onion, peeled and finely chopped

2 green chillies, chopped

10g (½ oz) ginger root, peeled and finely chopped

small handful of fresh coriander (cilantro), chopped

1 tsp cumin seeds

½ tsp ground black pepper

1 tsp ground coriander

1 tsp ground cumin

½ tsp ground turmeric

½ tsp salt

20ml (1½ tbsp) whole (full-fat) milk

TO SERVE

slices of bread, toasted

tomato ketchup

Method

  1. Place half the butter in a large bowl along with the remaining ingredients and whisk until combined.
  2. Heat the remaining butter in a frying pan (skillet) over a medium heat. As soon as it melts, add the omelette mixture and cook for 2 minutes.
  3. Using a spatula, turn the omelette over and cook for a further 2 minutes. Serve hot with ketchup and toast.

Tags

More Romy Gill recipes

More Indian-style recipes

More egg recipes

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