Masala Omelette

by Romy Gill
Star 4.0
    10m prep time
    15m total time
    Easy level
    14 ingredients

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
  • 0.5 tsp Ground Turmeric 1 x Sainsbury's Turmeric 48g
  • 1 tsp Cumin Seeds 1 x Sainsbury's Cumin Seed 38g
  • 2 Green Chillies, chopped 1 x Sainsbury's Finger Chillies 80g
  • 10g Ginger Root, peeled and finely chopped 1 x Sainsbury's Ginger 100g
  • 20g Butter, at room temperature. Plus extra to butter your toast 1 x Sainsbury's British Butter, Unsalted 250g
  • 10g Fresh Coriander, chopped 1 x Sainsbury's Fresh Packed Bunch Coriander 30g
  • 1 tsp Ground Coriander 1 x Sainsbury's Ground Coriander 36g
  • 1 tsp Ground Cumin 1 x Sainsbury's Ground Cumin 43g
  • 1 to taste, 1 x Maldon Sea Salt Flakes 250g
  • 1.5 tbsp Whole Milk 1 x Sainsbury's British Whole Milk 568ml (1 pint)
  • 4 slices Sliced Bread, toasted 1 x Sainsbury's Medium Sliced Wholemeal Bread 800g
  • 2 tbsp Tomato Ketchup 1 x Heinz Tomato Ketchup 342g
  • 3 large Eggs, beaten 1 x Sainsbury's British Free Range Eggs Large x6
  • 1 small Red or White Onion, peeled and finely chopped 1 x Sainsbury's Red Onions Loose
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