East Indian Spiced Omelette

Ingredients

The East Indian Spiced Omelette differs from the original Omelette Arnold Bennett in terms of the spices and ingredients used. While the original recipe focuses on smoked haddock and creamy sauce, this adaptation infuses the omelette with East Indian spices like turmeric, cumin, coriander, and chili powder. The filling is also modified to include onions, tomatoes, green chilies, and fresh coriander leaves, adding a burst of flavors and a touch of spiciness. We alse have the original recipe for Omelette Arnold Bennett, so you can check it out.

• 4 large eggs 4 large eggs
• 1/4 teaspoon turmeric powder 1/4 teaspoon turmeric powder
• 1/4 teaspoon cumin powder 1/4 teaspoon cumin powder
• 1/4 teaspoon coriander powder 1/4 teaspoon coriander powder
• 1/4 teaspoon chili powder 1/4 teaspoon chili powder
• Salt, to taste Salt, to taste
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 small tomato, finely chopped 1 small tomato, finely chopped
• 1 green chili, finely chopped 1 green chili, finely chopped
• 2 tablespoons fresh coriander leaves, chopped 2 tablespoons fresh coriander leaves, chopped

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 13g, 3.5g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 12g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a bowl, whisk the eggs until well beaten.
2. 2.
   Add turmeric powder, cumin powder, coriander powder, chili powder, and salt to the beaten eggs. Mix well to combine.
3. 3.
   Heat vegetable oil in a non-stick pan over medium heat.
4. 4.
   Add chopped onions and sauté until golden brown.
5. 5.
   Add chopped tomatoes, green chili, and fresh coriander leaves to the pan. Cook for 2-3 minutes until the tomatoes soften.
6. 6.
   Pour the beaten egg mixture over the sautéed vegetables in the pan.
7. 7.
   Cook the omelette on medium-low heat until the edges start to set.
8. 8.
   Gently fold the omelette in half and cook for another minute until it is cooked through.
9. 9.
   Transfer the omelette to a serving plate and garnish with additional fresh coriander leaves, if desired.
10. 10.
    Serve the East Indian Spiced Omelette hot with toasted bread or roti.

Treat your ingredients with care...

• Eggs — Ensure that the eggs are at room temperature before whisking to achieve a fluffy omelette.
• Turmeric powder — Be cautious while handling turmeric powder as it can stain surfaces and clothing.
• Green chili — Adjust the amount of green chili according to your spice preference. Remove the seeds for a milder flavor.
• Fresh coriander leaves — Rinse the coriander leaves thoroughly and pat them dry before chopping.

Tips & Tricks

• For a creamier texture, you can add a splash of milk to the beaten eggs.
• Customize the spice level by adjusting the amount of chili powder or adding a pinch of red pepper flakes.
• Experiment with different vegetables like bell peppers or spinach for added variety.
• Serve the omelette with a dollop of yogurt or a side of chutney for extra flavor.
• If you prefer a more substantial meal, you can add cooked diced potatoes or crumbled paneer to the filling.

Serving advice

Serve the East Indian Spiced Omelette hot with toasted bread or roti. Accompany it with a side of fresh salad or pickles for a complete meal.

Presentation advice

Garnish the omelette with a sprinkle of fresh coriander leaves and serve it on a vibrant plate to enhance its visual appeal. You can also serve it folded in half with the filling peeking out.