Omelettes aren't necessarily French. This recipe shows an Indian influence using sunny tomatoes, pungent coriander and hot chilli to add interest to eggs.
15 g (1/2 oz) butter or margarine
1/2 onion, finely chopped
1 small tomato, peeled, seeded and chopped
1/2 green chilli, seeded and chopped
1 sprig coriander, chopped
2 eggs, separated
1 tsp water
Salt and pepper
1/2 onion, finely chopped
1 small tomato, peeled, seeded and chopped
1/2 green chilli, seeded and chopped
1 sprig coriander, chopped
2 eggs, separated
1 tsp water
Salt and pepper
method
1. Melt the butter in a shallow pie dish for 30 seconds on HIGH. Cook the onion for 1 - 2 minutes to soften and add the tomato, chilli and coriander.
2. Beat the egg yolks with the water.
3. Beat the egg whites until stiff but not dry and fold into the yolks.
4. Spoon the egg mixture into the pie dish, smoothing the top. Cook for 4 minutes on MEDIUM or until set.
5. Fold over to serve, or turn out of the dish and cut into wedges.
2. Beat the egg yolks with the water.
3. Beat the egg whites until stiff but not dry and fold into the yolks.
4. Spoon the egg mixture into the pie dish, smoothing the top. Cook for 4 minutes on MEDIUM or until set.
5. Fold over to serve, or turn out of the dish and cut into wedges.
serving amount
makes 1
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