Bombay Omelette

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Get ready for an exciting culinary experience as I team up with Ian Haste from Haste’s Kitchen. Join us as we create a Bombay masala-style omelette, bursting with delightful flavours – it’s light, healthy, and ready in minutes. Don’t miss out on this lovely recipe; give it a try!
Serves 1 person.

1 garlic clove, finely chopped
1 green chilli, finely chopped
coconut oil
1 large whole tomato
2 spring onions, finely chopped
1 large tomato, finely chopped
½ tsp turmeric powder
½ tsp cumin powder
½ tsp ground coriander
3 eggs, whisked with a splash of milk

– Preheat the oven to 220°C / 200°C with a fan.

– Drizzle some oil and sprinkle some salt onto your tomato. Bake in the oven for 10 minutes.

– Add ½ tsp oil to a hot non-stick pan. Add the garlic, chilli, and spring onions. Cook for 2-3 minutes.

– Add the chopped tomato, turmeric powder, cumin powder, and ground coriander. Add a splash of water and cook for 2 minutes.

– Add the whisked eggs and cook on low-medium heat for 2 minutes. Fold it in half and then flip it over.

Serve with a freshly toasted slice of sourdough and the roasted tomato. Garnish with some fresh chopped coriander.