curried omelette

Curried omelette

Recipe from: 5/27/1993 12:00:00 AM
Preparation time: 10 min
Cooking time: 15 min
 
A spicy and light dish to start the week. Healthy and meat-free.
 
 
 

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
 

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Tip of the day

 
Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

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