Stirring Slowly: Recipes to Restore & Revive
By Georgie Hayden
Bombay omelette
20 mins
Not Too Tricky
serves 2
About the recipe
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.
Recipe From
Ingredients
½ a red onion
2 small vine tomatoes
½ a bunch of fresh coriander
1 fresh green chilli
4 large free-range eggs
½ teaspoon ground turmeric
½ teaspoon garam masala
½ teaspoon ground cumin
50g baby spinach leaves
½ a lemon
2 knobs of butter
Method
- 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.
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