Seasonal local food recipe No.197 – Masala omelette

Enjoy this delicious, spicy Indian omelette at the start or the end of the day. This version (there are many) comes from the Edible Garden. Kerala-born food blogger Nags (Nagalakshmi V ) says: “Needless to say, the omelette has many forms in India and every household makes it differently. Even I have a few variations… depending on what I have in the pantry and vegetable tray.”

As I didn’t have any sweet pepper to hand, I used some freshly-cooked French beans along with the tomatoes and coriander in Camel CSA’ s veg boxes this week.

Serves: 2

Preparation time: 5 minutes
Cooking time: 10 minutes

4 eggs
3 tbsp of shallots or minced onions
3 tbsp of finely chopped tomatoes
3 tbsp of finely chopped capsicum (bell pepper)
1 green chilli, deseeded and chopped (see notes)
3 tbsp of finely chopped coriander (cilantro) leaves
1/2 tsp of freshly ground pepper
1/2 tsp of curry powder or garam masala
1/2 tsp of salt (adjust to taste)
2 tsp of oil

Break the eggs into a large bowl and beat lightly with a fork. Add all other ingredients (except oil) and beat again.

Heat the oil in a small pan and swirl around so it coats it completely. Pour half the egg mixture in the pan and cook until the edges curl over and the centre bubbles up. Gently flip the omelette over and cook for another minute (the centre may be jiggly but the edges would have cooked). The omelette will rise a bit and then fall, making it fluffy and soft.

Add more pepper powder on top if you prefer. Serve hot with toast / ketchup or eat on its own.

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