Curried omelette

Recipe from: 5/27/1993 12:00:00 AM
curried omelette

Ingredients 11
Servings 1
Minutes 00:10


Serving Change
  • 6
    extra-large eggs- beaten
  • 125
    sour milk or Bulgarian yoghurt
  • 1
    onion- finely chopped
  • oil
  • 15
    mild curry powder
  • 1/4
    cabbage- shredded
  • 3
    large tomatoes- skinned and finely chopped
  • salt and pepper to taste
  • pinch sugar
  • 1
    tomato- sliced into rings
  • extra sour milk or Bulgarian yoghurt (optional)


Preheat the oven to 180°C. Beat the eggs and sour milk and set aside.

Sauté the onion in a little oil until soft and translucent. Add the curry powder and stir-fry for one minute.

Add the cabbage and stir-fry until tender but crisp. Add the tomato, mix and season well with salt, pepper and sugar. Simmer until the tomato is soft.

Turn into an ovenproof dish. Pour over the egg mixture, mix lightly and top with the tomato slices. Bake for 10-15 minutes or until the egg mixture has set.

Slice and serve with Bulgarian yoghurt. (Do not over-bake or the dish will dry out.)

Read more on: meat-free mondays  |  recipe  |  bake  |  eggs  |  shallow-fry publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.