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Indian Spiced Omelette
Now that I am lucky enough to have chickens who are laying in abundance, we’re having eggs for dinner at least once a week. Which means I need to keep coming up with new ideas!
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…
Cook Time 15 minutes
Servings 1 person
Ingredients
- 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
Instructions
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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.
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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!
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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.
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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.
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Serve with reserved coriander leaves scattered over.