I'm sure that every culture in the world has it's own take on the humble omelette and within every culture, every family has it's own special recipe. The recipe below is how my mum used to cook omelettes - packed wtih more filling than egg - just how I like it! Occasionally I like to add a handful of grated mature cheddar into the mix as well but:
- that's definitely not an "Indian" addition
- I'm currently trying to get into shape and so cheese has been banned from the flat.
- 2 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper - freshly ground
- 1/8 teaspoon turmeric
- 1/2 teaspoon coriander- cumin powder
- 1/2 tablespoon light tasting vegetable oil
- 1/2 small onion - chopped
- 1 spring onion - sliced (including the green stalks)
- 1/2 small green chilli - finely chopped
- 1 clove garlic - crushed
- 1 small tomato - chopped
- A small handful coriander - coarsely chopped
- A small handful of basil - coarsely chopped
- Crack the eggs into a small bowl.
- Add the salt, pepper, turmeric and coriander-cumin powder and beat well with a fork. Leave the beaten eggs to one side.
- Heat the oil in a non-stick frying pan on a medium heat.
- Fry the onions, spring onions, chilli and garlic until soft.
- Add the tomatoes and fry for another minute or so, stirring occasionally.
- Add the beaten eggs to the pan and let them cook.
- When the omelette has begun to form but there is still a little raw egg on top, sprinkle over the basil and coriander on one half of the omelette.
- Now carefully fold the other half of the omelette over the first half to form a half moon shape.
- Let the omelette cook for a minute or two or until no raw egg oozes out when you press down using a spatula.
- Serve immediately with salad or if you are a carbohydrate addict with bread and chilli sauce (I recommend Encona) to make a sandwich.