Indian Spiced Omelette
This Indian omelette was initially going to be a Moroccan inspired dish. And then I cleaned out my spice box and realized I had lots of Garam Masala which needed using up.
Sometimes the best inspiration comes from asking ‘what do I need to use up?’ rather than what do I feel like…
- 1 small onion thinly sliced
- 1 tablespoon grated ginger
- 3 eggs
- 1 teaspoon garam masala or curry powder
- 1/2 teaspoon ground turmeric optional
- small bunch coriander cilantro, leaves and stems chopped
- Preheat a small frying pan or omelette pan on a medium heat. Add some oil and cook onion, stirring every now and then until onion is soft. About 7 minutes. Add ginger and cook for a minute. Remove from the heat.
- Lightly whisk eggs in a bowl. Add cooked onion and ginger, spices, a pinch of salt and most of the coriander – saving some leaves for serving to make it pretty!
- Add another few glugs of oil to the pan. Add the egg mixture and gently cook for a few minutes. If the omelette is sizzling too rapidly, turn the heat down. Slowly is the best approach here.
- When the egg is mostly cooked and set but there is still a little runny egg on the very top, slide the omelette onto your plate, folding in half as you go. The last bit of egg will cook from the residual heat.
- Serve with reserved coriander leaves scattered over.
WINE MATCH: A crisp dry white like Riesling or Pinot Gris.
Variations & Substitutions
Short on time – skip the onion.
different spicing – for a Moroccan vibe skip the turmeric and replace the garam masala / curry powder with 1 teaspoon each ground cumin and ground coriander.
different herbs – mint, chives or basil are also great
more substantial (carb lovers) – serve with warm roti, tortillas or pita bread.
more substantial (low carb) – serve with roast cashews or peanuts. Or some cooked low carb veg – grilled peppers, eggplant and zucchini in Summer or roast cauliflower or cooked greens in Winter.
hot! – serve with chilli oil or chilli salt.
Low FODMAP – skip the onion and add chopped chives or sliced green onion (scallion) with the coriander.
cheesey – add some crumbled feta, goats cheese or paneer with the eggs.
Waste Avoidance Strategy
onion – will keep in the pantry for months. Best if in a dark corner in a brown paper bag.
ginger – freeze it.
eggs – will keep in the fridge for weeks or use for another meal.
garam masala / curry powder / ground turmeric – keep them in the pantry.
coriander – best to use for another meal. Can be frozen but will wilt when defrosted.
No best when freshly made! Leftovers will keep in the fridge for 2 weeks. Don’t freeze. Eat leftovers cold or at room temp because you don’t want to get rubbery overcooked eggs.
More egg based dinner recipes
- Hearty Walnut, Kale & Goats Cheese Frittata
- Sun-Dried Tomato Omelette
- Harissa Scrambled Eggs
- Mushroom Rosemary Frittata
- Easy Spinach & Feta Frittata
- Egg & Bacon Tacos
Have fun in the kitchen!