We were lucky enough to visit India recently. One of our favourite breakfasts was the masala omelette. Once home I thought I would recreate it and boy am I glad I did, even if I do say so myself! My version has a lot more flavour, go figure!
This is a quick, easy and oh so tasty recipe which is also pretty cheap to make and is relatively healthy as not a huge amount of cheese is used. We use fresh vegetables and herbs so you know exactly what is going into the dish. As with any spicy recipe you can modify the chilli level to suit your tastebuds. I really hope you enjoy this as much as we did.
1/2 red onion, finely chopped
2 small tomatoes, deseeded and cut into small pieces
2 red chillies, finely chopped
1 clove of garlic, minced
Small handful of coriander, finely chopped
Handful of grated cheddar
1 tbsp vegetable oil
1/2 tsp mild curry powder
1/2 tsp Garam masala
Salt and pepper
Heat the oil in a frying pan, add the red onion, pepper, garlic and chilli, fry for several minutes, add the curry powder and garam masala.
Stir through the vegetables and fry for a further couple of minutes.
Add a few grinds of freshly ground pepper and a pinch of salt to the beaten eggs and pour into the frying pan.
Cook the omelette mix for 5 minutes or so until the mixture starts to set, top with the cheese and tomatoes and cook for a further couple of minutes or so until the cheese starts to melt. Sprinkle over the coriander and serve.
Mark’s Top Tip
When buying chillies, pop any that you don’t use into a freezer bag, or container, and store in the freezer. They will last for ages. When you next need a chilli, slice it up whilst it is still frozen; it cuts easier and the seeds don’t fly all over the chopping board!
That was a valiant effort Sarah, however you clearly did have the heat too high! Obviously the downside is you burnt it, but also the egg mixture cooked too quickly so the cheese didn’t have chance to melt. The key is low and slow and the dish should come together at the same time. Sorry, has to be a 2/10 this week.
Sarah’s Top Tip
Bird’s eye chillis are hot and best not eaten whole. Watch me find out the hard way!
We really enjoyed this dish - some home made pineapple salsa would add another flavour dimension.
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