The lunch edit 996

Masala Omelette on Wholemeal Toast

Make masala omelette on wholemeal toast, from the first ingredient to the finished dish.

1 serving · 9 ingredients · 3 steps

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Masala Omelette on Wholemeal Toast, plated and ready to serve. — The finished recipe. Masala Omelette on Wholemeal Toast

Ingredients 1 to 6 for masala omelette on wholemeal toast arranged separately on a dark worktop. — Ingredients 1 to 6. 3 large, about 165 g Egg. 40 g Onion. 80 g Tomato. 5 g Rapeseed oil. 1 slice, about 40 g Wholemeal bread. One, chopped fine Fresh red chilli

Ingredients 7 to 9 for masala omelette on wholemeal toast arranged separately on a dark worktop. — Ingredients 7 to 9. A handful, chopped Fresh coriander. A quarter tsp Ground turmeric. A quarter tsp Ground cumin

Masala Omelette on Wholemeal Toast, preparation step 1: Chop the onion and tomato small. Beat the eggs with the onion, tomato, chilli, coriander, turmeric, cumin and a good pinch of salt. — Step 1. Chop the onion and tomato small. Beat the eggs with the onion, tomato, chilli, coriander, turmeric, cumin and a good pinch of salt.

Masala Omelette on Wholemeal Toast, preparation step 2: Heat the oil in a frying pan over a medium heat, pour in the egg mixture and leave it for two minutes until the base has set. — Step 2. Heat the oil in a frying pan over a medium heat, pour in the egg mixture and leave it for two minutes until the base has set.

The finished masala omelette on wholemeal toast. — Step 3. Fold it in half, cook for one minute more, then slide it onto the toast.

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