Masala Omelette
by Romy Gill
Omelettes were a huge part of my diet when I was growing up. They were something quick and easy for my dad to make for us when our mum was in hospital in Kolkata for her radiotherapy treatments. We would roll these omelettes up inside flatbreads or place them between two slices of bread toasted in a pan to make a sandwich, then eat them – always with tomato ketchup.
Method
Based on 2 servings, adjust as needed.
Step 1
Place half the butter in a large bowl along with the remaining ingredients and whisk until combined.
Step 2
Heat the remaining butter in a frying pan (skillet) over a medium heat. As soon as it melts, add the omelette mixture and cook for 2 minutes. Using a spatula, turn the omelette over and cook for a further 2 minutes.
Step 3
Serve hot with ketchup and toast.
- Ingredients
- Based on 2 servings
-
4 slices Sliced Bread, toasted 1x Sainsbury's Medium Sliced Wholemeal Bread 800g -
10g Ginger Root, peeled and finely chopped 1x Sainsbury's Ginger 100g -
10g Fresh Coriander, chopped 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
1 tsp Ground Coriander 1x Sainsbury's Ground Coriander 36g -
1 tsp Ground Cumin 1x Sainsbury's Ground Cumin 43g -
0.5 tsp Ground Turmeric 1x Sainsbury's Turmeric 48g -
1 to taste, 1x Maldon Sea Salt Flakes 250g -
1.5 tbsp Whole Milk 1x Sainsbury's British Whole Milk 568ml (1 pint) -
1 tsp Cumin Seeds 1x Sainsbury's Cumin Seed 38g -
2 tbsp Tomato Ketchup 1x Heinz Tomato Ketchup 300ml -
3 large Eggs, beaten 1x Sainsbury's British Free Range Eggs Large x6 -
20g Butter, at room temperature. Plus extra to butter your toast 1x Sainsbury's British Butter, Unsalted 250g -
1 small Red or White Onion, peeled and finely chopped 1x Sainsbury's Red Onions Loose -
2 Green Chillies, chopped 1x Sainsbury's Finger Chillies 80g