Every country has their own version of the omelette – the Italians have their frittata, the Spanish omelette is very popular, etc. India has it’s own version too and it differs slightly from region to region. Everybody has their own spin on it.
The recipe featured here is the one my family has been making for years. It’s extremely flavourful with the addition of the herbs and onions. I also like to add curry leaves in a lot of my cooking as it’s very good for health.
Some people add the onions and chillies raw, but I find that sauteing it in a little vegetable oil takes it to the next level. It’s tastier this way.
It’s so easy to make and makes for a really satisfying breakfast.
PREP: 10 minutes COOK TIME: 10 minutes Serves: 2
- 4 eggs, beaten
- 2 green chillies, chopped finely
- 1 tbsp ginger, grated
- 2 tbsp fresh coriander, chopped finely
- Handful of curry leaves, chopped finely
- Salt to taste
- Vegetable oil
Heat 1 tablespoon of vegetable oil in a small pan and add the onions, chillies and ginger. Saute for a few minutes until the onions are just cooked. Add the herbs and salt and mix well. Remove from heat and set aside to cool for 10-15 minutes.
Add the onion mixture to the beaten eggs. Heat a frying pan, add about two ladles of the egg mixture and spread it around the pan. Add a little oil around the edges. When the omelette is half cooked, fold about a third of the omelette into the centre. Do the same with the remaining one third. Flip the omelette over and cook until both sides are golden and the inside is cooked through. Serve hot with toast.