Masala omelette with spinach and soured cream dressing

Masala omelette with spinach and soured cream dressing
  • Serves icon Serves 2
  • Time icon Hands-on time 30 min

Chetna Makan has spiced up a classic omelette, topped it with spinach, then finished it with a soured cream dressing – making it the perfect midweek breakfast or Sunday brunch recipe.

Nutrition: per serving

Calories
361kcals
Fat
22.7g (6.4g saturated)
Protein
22.1g
Carbohydrates
14.7g (11.7g sugars)
Fibre
4.5g
Salt
2g
Calories
361kcals
Fat
22.7g (6.4g saturated)
Protein
22.1g
Carbohydrates
14.7g (11.7g sugars)
Fibre
4.5g
Salt
2g

Ingredients

  • Bunch fresh coriander, finely chopped
  • 1 tbsp olive oil
  • 1 small green chilli, finely chopped
  • 1 onion, finely chopped
  • 2 cooked beetroot (not in vinegar), finely chopped
  • 1 tsp garam masala
  • 4 large free-range eggs
  • ½ tsp salt
  • ½ tsp ground turmeric
  • Large handful spinach

For the dressing

  • 2 tbsp soured cream
  • ½ tsp white wine vinegar
  • ½ tsp olive oil

Method

  1. In a small bowl, mix together the dressing ingredients with a pinch of the coriander. Set aside.
  2. Heat 1 tsp of the oil in a frying pan, then add the chilli and onion and cook for 5-8 minutes until the onion is softening. Add the beetroot and cook for 1 minute. Add the rest of the coriander and the garam masala, mix well, then put in a medium bowl. Add the eggs, salt and turmeric, then whisk well for a minute to froth them slightly.
  3. Heat another 1 tsp of the oil in the same pan. When hot, pour in half the egg mixture. Cook on a low-medium heat for 2 minutes on each side or until the omelette is cooked through. Transfer to a serving plate and keep warm. Repeat with the remaining oil and egg mixture.
  4. Serve the omelettes with the spinach and soured cream dressing.

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