This is another recipe from my current favourite cookbook – Claire Thomson’s ” New Kitchen Basics” which i have adapted for 2 greedy adults. Its best cooked as a separate omelette for each person but you can make one bigger one and cook for a bit longer.
Ingredients
- 4-6 large free range eggs
- 1 small baby onions or shallots peeled and finely diced
- 1/2-1 tsp chillli powder
- a small bunch coriander roughly chopped
- 80 g cherry tomatoes quartered or chopped
- 1 fresh green chilli deseeded and chopped
- 1/2-1 tsp ground turmeric
- vegetable oil or butter
- 1/2 tsp garam masala
- 1 tsp dried fenugreek leaf optional
- chilli sauce or ketchup to serve
- sea salt and black pepper
Servings:
Instructions
- Break the eggs into a bowl, beat and then mix in the onion, chilli powder, coriander, tomatoes, half the green chilli and the turmeric. Season to taste with salt and pepper.
- Heat 2 tsps at a time of oil or butter over a medium heat in a large non stick frying pan. Ladle in half of the egg mixture and swirl the pan to distribute evenly. Cook for one minute or so, until just set, then fold over in half and gently cook for a further 30 seconds to one minute, until just set in the middle. Slide onto a plate and keep warm, then repeat with the rest of the mixture.
- Serve sprinkled with the remaining green chilli, garam masala and the fenugreek if using, and with chilli sauce or ketchup on the side,
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