Curried omelette

A spicy and light dish to start the week. Healthy and meat-free.
 
curried omelette

Recipe from: 5/27/1993 12:00:00 AM
Preparation time: 10 min
Cooking time: 15 min
 
 

Ingredients

 
  • 6
    extra-large eggs- beaten
  • 125
    ml
    sour milk or Bulgarian yoghurt
  • 1
    onion- finely chopped
  • oil
  • 15
    ml
    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)
Servings: Change Serving
 
 

Method

 
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
 

NEXT ON FOOD24X

Cheat's vegetarian paella

2015-05-18 00:00
 
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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