Cyrus Todiwala’s masala omelette

Cyrus Todiwala’s masala omelette
  • 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
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

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.

 

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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