Cyrus Todiwala’s masala omelette

Cyrus Todiwala’s masala omelette

Cyrus Todiwala’s spicy Indian-influenced omelette is easy to make and tastes great for breakfast, brunch or lunch.

Cyrus Todiwala’s masala omelette

Looking for something else? We have lots more recipes for 1 person for you to try.

  • Serves icon Serves 1
  • Time icon Ready in 15 minutes

Cyrus Todiwala’s spicy Indian-influenced omelette is easy to make and tastes great for breakfast, brunch or lunch.

Looking for something else? We have lots more recipes for 1 person for you to try.

Nutrition: per serving

Calories
273kcals
Fat
18.8g (4.3g saturated)
Protein
19.5g
Carbohydrates
8.1g (6.6g sugars)
Fibre
2.4g
Salt
0.2g

Ingredients

  • 2 large free-range eggs
  • 1 small red onion, finely chopped
  • ½ chopped green chilli
  • 1 small tomato, deseeded and finely chopped
  • Small bunch of fresh coriander leaves, finely chopped
  • 1 tsp rapeseed oil
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Method

  1. Break the eggs into a bowl with the onion, chilli, tomato and fresh coriander. Beat with a little salt.
  2. Heat the rapeseed oil in a 24cm non-stick pan (measured across the top) over a medium heat. Add the egg mixture and, using a spatula, scrape and lift the omelette from the bottom of the pan as it starts to cook. When the omelette is almost firm, fold in half and slide it onto a plate to serve.

 

Nutrition

Calories
273kcals
Fat
18.8g (4.3g saturated)
Protein
19.5g
Carbohydrates
8.1g (6.6g sugars)
Fibre
2.4g
Salt
0.2g

delicious. tips

  1. Slice the omelette into small squares, add a dollop of mint-and-coriander raita and a drop of mango chutney to each, then serve as a quick and easy canapé.

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