Masala Omelette

Eggs are a great source of protein as well as various vitamins and minerals. It can take various forms, boiled, poached, fried etc. but omelette is pretty much my go to when I need a quick snack or a no hassle meal.

However, eggs are pretty bland on their own so I like to add a bit of spice to my omelette. Once you’ve had a masala omelette, it will be hard to have any other kind!

Because I had this for dinner, I added some extras to make my meal wholesome, with a couple of chips, sweetcorn and kale.

Kale is a high in fibre and low in calorie. It is packed full with various nutrients and aids in digestion so makes a great side addition to any dish, just blanched in boiling water and no extra work.

So what’ll you need?

3 eggs

1 small onion

1 small tomato

1 green chilli chopped (optional) – you can use chilli flakes or chilli powder instead too

2 pinches of garam masala

2 pinches of turmeric

A small cup of grated cheese (optional)

Butter, oil or fry light

Salt to taste

Method:

Beat the eggs lightly with garam masala and turmeric. Set aside.

In a frying pan, heat the butter (or oil or coat with fry light). Add the chopped onion and green chillies and fry until the raw smell of onion disappears and it’s translucent.

Now add the chopped tomato and fry for another minute.

Add the beaten eggs over the veggies and twirl the pan around so that you spread the egg over the base of the frying pan.

Add salt to taste.

Once the omelette looks nearly done (should take about 1 – 2 minutes), add the grated cheese if using and fold to your preferred shape! I usually fold the sides in and make a sort of a rectangle.

Serve on its own as a snack or with chips or wedges for the carbs, sweetcorn and kale.

Tip: you can add whatever veggies you want to this, but make sure the veggies are grated or finely chopped or you will just find lumps of unevenly cooked veggies. 😊

Tip: Make this dairy free by using oil instead of butter and exclude cheese from the recipe above.

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