Liz McClarnon shares her Indian take on the classic omelette.
Made with traditional aromatic ingredients, this fantastic low-calorie main meal is bursting with flavour and simple to make.
? 8 large eggs
? Some olive oil
? 1 onion, chopped
? 4 tomatoes, chopped
? 1 green chilli, deseeded and chopped
? 1 tbsp Garam masala
? 1 tbsp curry powder
? 2 tsp cumin
? Salt to season
? Coriander, chopped, to garnish
1.Heat the oil in a non-stick frying pan, add the onion and fry for 4 minutes until soft. Stir in the chilli, the tomatoes and the spices and cook for 1 minute. Remove from the heat and divide into four.
2.Heat a little oil in the frying pan, add one quarter of the tomato mixture to the pan, then pour in a quarter of the beaten eggs.
3.Cook over a medium heat pushing the cooked egg towards the centre of the pan until no runny egg remains.
4.Cook for a minute more until the base is golden
5.Fold the omelette in the pan and tip onto a warm plate. Garnish with chopped coriander.
6.Repeat to make 3 more
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