Nigella's Masala Omelett
photo by KateL
- Ready In:
- 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.
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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.
Wonderful earthy flavor! I'm glad I bought fresh ground turmeric and ground coriander; I think it made a world of difference. (Spices keep 6 months in the refrigerator. If over a year old, they can deflate your enjoyment of the recipe.) I used one jalapeno pepper. This was very mild. I used jumbo eggs, and did not stir the eggs while cooking, instead flashing the pan under a very hot broiler as recommended. My eggs then still showed a lot of yellow, and I liked the pockets of spices. I used safflower oil and would use it or grapeseed oil next time; I like the "clean" taste. This goes to my Best of 2013 cookbook. Made for Zaar Chef Alphabet Soup tag game.
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RECIPE SUBMITTED BY
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