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Masala Omelette

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

1 serving · 9 ingredients · 3 steps

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

Ingredients 1 to 6 for masala omelette arranged separately on a dark worktop. — Ingredients 1 to 6. 3 large, about 165 g Egg. 40 g Onion (Finely chopped. It goes in raw, so keep the pieces small.). 60 g Tomato. Half a green chilli, finely chopped Fresh red chilli. A quarter teaspoon Ground turmeric. A quarter teaspoon Ground cumin

Ingredients 7 to 9 for masala omelette arranged separately on a dark worktop. — Ingredients 7 to 9. A handful, chopped Fresh coriander. 1 tsp (5 g) Rapeseed oil. To taste Salt

Masala Omelette, preparation step 1: Deseed and dice the tomato. Beat the eggs with the onion, tomato, chilli, turmeric, cumin, coriander and salt. — Step 1. Deseed and dice the tomato. Beat the eggs with the onion, tomato, chilli, turmeric, cumin, coriander and salt.

Masala Omelette, preparation step 2: Heat the oil in a 24 cm non-stick pan over a medium heat and pour the whole mixture in, swirling so it covers the base thinly. — Step 2. Heat the oil in a 24 cm non-stick pan over a medium heat and pour the whole mixture in, swirling so it covers the base thinly.

The finished masala omelette. — Step 3. Cook for two minutes until the underside is golden and the top has nearly set, then flip it in one piece and give it another minute. Fold in half to serve.

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