Tomato and coriander omelette

Recipe from: 10 December 2015
recipe, breakfast, omlette, tomato,coriander

Ingredients 7
Servings 4
Time 00:05


  • 6
    large eggs, beaten with a pinch of salt
  • 5
    sesame oil, plus extra to serve
  • 30
    sunflower oil
  • 5
    crushed garlic
  • 2
    medium-sized firm tomatoes, coarsely chopped
  • 5
    finely chopped long red chilli
  • 1
    packet fresh coriander, coarsely chopped, plus sprigs to garnish


Combine the eggs and sesame oil and season to taste with salt and ground black pepper. Heat the sunflower oil in a wok over a high heat, add the garlic and tomato and stir-fry for 30 seconds.

Add the chilli and the egg mixture, reduce the heat to medium and cook, stirring gently once or twice, for three to five minutes or until the eggs are just beginning to set.

Scatter the coriander over, then, using a spatula, fold the omelette over to form a semicircle. Turn and cook for 30 seconds or until just set. Transfer to a plate, garnish with coriander, drizzle with sesame oil and serve.

Image and text: Ideas magazine.

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Read more on: breakfast  |  recipe  |  coriander  |  tomato

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