- serves 1 people
- preparation 5 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
- 2 eggs
- ¼ tsp salt
- ¼ tsp garam masala
- ¼ tsp ground turmeric
- ⅛ tsp cayenne pepper (optional)
- 1 tomato, finely chopped
- 1 spring onion, finely chopped
- ½ green chilli, finely chopped
- 1 tbsp finely chopped coriander leaves, plus extra to serve
- 2 tsp (10 ml) vegetable oil
- Lemon wedges, to serve
Instructions
- In a medium bowl or jug, whisk the eggs, salt and ground spices until well combined. Stir through the tomato, spring onion, chilli and coriander. Set aside.
- Heat the vegetable oil in a medium frying pan over medium heat, then pour in the egg mixture, tilting the pan to cover the base of the pan.
- Cook for 2 minutes, or until almost set, then flip with a spatula. Cook for a further 1-2 minutes, or until cooked through. Remove from the heat.
- Transfer the omelette to a plate and sprinkle with coriander leaves. Serve with lemon wedges on the side.
Photography by Jiwon Kim.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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