Spicy Indian omelette

Recipe from: 6/19/1995 12:00:00 AM
Ingredients 13
Servings 2
Time 35 minutes

Ingredients

  • 10
    ml
    sunflower oil
  • 100
    g
    onion, very finely chopped
  • 1
    clove garlic, very finely chopped
  • 1
    green chilli, deseeded and chopped
  • 15
    g
    chopped mangetout peas
  • 15
    g
    carrot, diced
  • 15
    g
    chopped celery
  • 10
    ml
    mild curry powder
  • 5
    ml
    water
  • salt
  • 4
    eggs
  • 5
    ml
    butter
  • herb sprig, to garnish
 

Method

 
Heat the oil in the pan and add the onion, garlic, chilli, mangetout, carrot and celery and cook for 5 minutes. Mix the curry powder with the water to form a thick paste. Add the paste and the salt to the vegetables and cook for a further 10 minutes. Add a little extra water if the mixture becomes too dry. Remove from the pan and set aside. Beat the eggs. Heat the butter in a clean frying pan. Pour in the beaten egg and cook over a gentle heat until just firm. Spread the filling onto one half of the omelette. Fold, cut in half and serve immediately.
 

Read more on: eggs  |  shallow-fry
 

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