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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