Cyrus Todiwala’s masala omelette

Portion size: Serves 1
Ready in 15 minutes
Difficulty: easy

Vegetarian

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

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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

Break the eggs into a bowl with the onion, chilli, tomato and fresh coriander. Beat with a little salt.
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

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

Quick wins & tips

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.