Prep 5 mins
Cook 10 mins
This recipe comes courtesy of the domestic goddess herself Nigella Lawson. A beautifully flavoured flat omelet that can be eaten any time of day as a snack or light meal. We especially like it in crusty rolls/French stick as a hot sandwich, but would be great rolled up in a chapatti or just eaten flat on a plate.
- 1 teaspoon vegetable oil
- 1 spring onion, sliced finely
- 1 -2 chile, to taste
- 1 garlic clove, minced
- 1⁄4 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 eggs, beaten
- freshly chopped coriander, to serve
- Heat the oil in a non-stick frying pan, and fry the spring onion, chili, garlic and turmeric until soft. Add the other spices and fry for another minute. Stir occasionally.
- Add the eggs, swirling the pan to help the eggs set underneath.
- When the omelet is nearly set, flash it under a hot grill to finish it off; serve.
I loved the flavour, the convenience and the excellent nutrition of this recipe, but I have to admit that even though I read the list of ingredients it did not occur to me that the eggs would be brown. My husband was suspicious of eating something so unfamiliar, but I gently reassured him that he enjoys Indian food, and that he would find this omelette delicious, which fortunately, he did. If I had been thinking, I would have served it to him for the first time disguised, rolled up in a chapati as suggested in the intro , and others with children (or husbands) who are not food adventurous might consider doing the same. Eating it, of course, will win them over.
I really liked this and will make it again. Since some reviewers said there is too much spice, I cut the coriander, cumin, and turmeric in half... to me that was perfect. While looking for this recipe, I was specifically searching for an egg recipe without any salt, but with other spices to make up for not having salt. Thanks! That's just what I needed. This is the perfect size for a light meal for one person. I ate mine with cut up tomatoes on the side. If you are looking for a restaurant size omelette, then double the recipe.
You need to have more eggs for the amount of spices. And start the onion and spices cooking on very low heat so they don't burn. Based on the ingredients I thought this would be amazing. But it was ok.