Masala omelette with basmati rice

Recipe from: 5/1/2002 12:00:00 AM
Ingredients 11
Servings 1


  • 5
    peanut or canola oil
  • 1
    spring onion, finely sliced
  • 1/2 red pepper, finely chopped
  • 1-2 green chillies, finely chopped
  • 1
    small clove garlic, crushed
  • 5
    garam masala
  • 5
    ground cumin
  • salt and milled pepper
  • 5
    peanut or canola oil
  • 2
    free range or omega 3-enriched eggs, lightly beaten
  • readymade Danya and Green Chilli sauce


5 minutes

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.


Read more on: eggs  |  shallow-fry

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