Masala Omelette with Mixed Veggies
Summary
This recipe from Indian Cuisine Diabetes Cookbook, by May Abraham Fridel.
-
- Cook time
- 10 min
-
- Servings
- 2 Servings
-
- Serving size
-
1/2 omelette
Ingredients
Ingredients
-
sunflower oil
- 2 tsp
- 2 tsp
-
-
medium red onion (finely minced)
- 1
- 1
-
-
fresh green chili (finely minced)
- 1
- 1
-
-
garlic (finely chopped)
- 1 clove
- 1 clove
-
-
turmeric (ground)
- 1/4 tsp
- 1/4 tsp
-
-
ground cumin
- 1 tsp
- 1 tsp
-
-
small ripe tomato (finely minced)
- 1
- 1
-
-
large eggs ( beaten)
- 2
- 2
-
-
salt
- 1/4 tsp
- 1/4 tsp
-
-
chopped fresh cilantro
- 1 tbsp
- 1 tbsp
-
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Directions
Directions
-
Heat oil in a cast iron frying pan over medium-high heat. Add red onion, chili, garlic, and turmeric and sauté until soft.
-
Reduce heat to medium and add cumin and tomato. Sauté for 2 minutes, stirring occasionally.
-
Add the beaten eggs, swirling the pan to help the eggs set on the bottom. Cook for about 2-3 minutes.
-
When eggs are cooked through, fold the omelet and sprinkle with salt and fresh cilantro. Serve hot.