Masala omelette with basmati rice

SHAPE
1 serving Cooking: 5 mins
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Eggs

By Food24 November 03 2009
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Ingredients (11)

5.00 ml peanut oil — or canola oil
1.00 spring onions — finely sliced
0.00 red pepper — finely chopped
0.00 chillies — green, finely chopped
1.00 garlic — small cloves, crushed
5.00 ml garam masala
5.00 ml cumin — ground
0.00 salt and freshly ground black pepper
5.00 ml peanut oil — or canola oil
2.00 eggs — beaten
0.00 chilli sauce — danya and green chilli
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Method:

Heat oil in a non-stick pan.

Add spring onions, peppers, chilli and garlic and stir-fry for about two minutes.
Add spices and cook for a further minute.

Remove mixture and set aside.

Heat remaining oil in the same pan.
Add egg and cook, agitating from time to time with a wooden fork.

When the egg is just set, scatter the reserved mixture over half of the omelette and flip to create a half-moon shape.
Serve with fresh coriander and basmati rice.

Drizzle over the rice with to-die-for Danya and Green Chilli sauce, available at selected stores.



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