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!