“I had my first masala omelette on a trip to India and it totally converted me to eating punchy flavours in the morning. Breakfast in India isn’t a sweet affair – no sugary cereals or cakes, but spicy masala omelettes, dosas with sambal, meals that really will set you up for the day and don’t weigh you down. This is now a go-to dish in our house, and not just at breakfast time – it will often get made in the evening if we’re hungry and tired. It’s incredibly straightforward and easily adaptable, depending on what you have to hand. A perfect protein-packed start to the day. ”
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Stirring Slowly: Recipes to Restore & Revive
By Georgie Hayden
Tap For Ingredients
Peel and finely chop the onion. Halve the tomatoes, scoop out the seeds with a teaspoon and discard, then finely chop the flesh.
Finely chop the coriander stalks and leaves. Halve the chilli, deseed and finely slice.
Whisk the eggs together until well combined, then season generously and whisk in the onion, tomatoes, coriander, chilli, turmeric, garam masala and cumin.
Put the spinach leaves into a bowl, squeeze just enough lemon
to coat, toss together, then leave to one side.
Melt half the butter in a medium non-stick frying pan over a medium heat and ladle in half the omelette mixture. Swirl the eggs around for 2 minutes, pushing them to the middle and tilting the pan so that all the mixture has a chance to set.
Leave it for a minute, then slip the omelette on to your serving plate. Top with half the dressed spinach and fold the omelette in half.
Serve straight away, and repeat with the remaining butter, omelette mix and spinach.