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Liz McClarnon's Indian omelette

Liz McClarnon's Indian omelette

Liz McClarnon shares her Indian take on the classic omelette. Made with traditional aromatic ingredients, this fantastic low-calorie main meal is bursting with flavour and simple to make.

 

Serves

4

Prep: 

5 mins

Cook: 

12 mins

Average: 3.5 (37 votes)
Per serving
KcalsFatSaturatesCarbsProteinSalt
22537.7g3.5g7.4g16.9g0.60g

Ingredients

  • 8 large British Lion eggs
  • Some olive oil
  • 1 onion, chopped
  • 4 tomatoes, chopped
  • 1 green chilli, deseeded and chopped
  • 1 tbsp Garam masala
  • 1 tbsp curry powder
  • 2 tsp cumin
  • Salt to season
  • Coriander, chopped, to garnish

Method

  1. Heat the oil in a non-stick frying pan, add the onion and fry for 4 minutes until soft. Stir in the chilli, the tomatoes and the spices and cook for 1 minute. Remove from the heat and divide into four.
  2. Heat a little oil in the frying pan, add one quarter of the tomato mixture to the pan, then pour in a quarter of the beaten eggs.
  3. Cook over a medium heat pushing the cooked egg towards the centre of the pan until no runny egg remains.
  4. Cook for a minute more until the base is golden
  5. Fold the omelette in the pan and tip onto a warm plate. Garnish with chopped coriander.
  6. Repeat to make 3 more omelettes in the same way.