Indian Spiced Omelette

Now that I am lucky enough to have chickens who are laying in abundance, we’re having eggs for dinner at least once a week. Which means I need to keep coming up with new ideas!

Sometimes the best inspiration comes from asking ‘what do I need to use up?’ rather than what do I feel like…

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Indian Spiced Omelette

Total Time 15 minutes minutes

Servings 1 person

Ingredients

• 1 small onion thinly sliced
• 1 tablespoon fresh ginger grated
• 3 eggs
• 1 teaspoon garam masala or curry powder
• 1/2 teaspoon ground turmeric optional
• small bunch coriander (cilantro) leaves and stems chopped

Instructions

• Preheat a small frying pan or omelette pan on a medium heat. Add some oil and cook onion, stirring every now and then until onion is soft. About 7 minutes. Add ginger and cook for a minute. Remove from the heat.
• Lightly whisk eggs in a bowl. Add cooked onion and ginger, spices, a pinch of salt and most of the coriander – saving some leaves for serving to make it pretty!
• Add another few glugs of oil to the pan. Add the egg mixture and gently cook for a few minutes. If the omelette is sizzling too rapidly, turn the heat down. Slowly is the best approach here.
• When the egg is mostly cooked and set but there is still a little runny egg on the very top, slide the omelette onto your plate, folding in half as you go. The last bit of egg will cook from the residual heat.
• Serve with reserved coriander leaves scattered over.

WINE MATCH: A crisp dry white like Riesling or Pinot Gris.

Variations & Substitutions

short on time – skip the onion.

different spicing – for a Moroccan vibe skip the turmeric and replace the garam masala / curry powder with 1 teaspoon each ground cumin and ground coriander.

different herbs – mint, chives or basil are also great

more substantial (carb lovers) – serve with warm roti, tortillas, naan bread, toast, pita bread or steamed or fried rice.

more substantial (low carb) – serve with roast cashews, macadamias or peanuts. Or avocaod, some cooked low carb veg – grilled peppers, eggplant and zucchini in Summer or roast cauliflower or cooked greens in Winter.

hot! – serve with chilli oil or chilli salt.

low FODMAP – skip the onion and add chopped chives or sliced green onion (scallion) with the coriander.

cheesey – add some crumbled feta, goats cheese or paneer with the eggs.

carnivore – serve with bacon, salami or proscuitto.

keto / ultra low carb – skip the onion.

Waste Avoidance Strategy

onion – will keep in the pantry for months. Best if in a dark corner in a brown paper bag.

ginger – freeze it.

eggs – will keep in the fridge for weeks or use for another meal.

garam masala / curry powder / ground turmeric – keep them in the pantry.

coriander – best to use for another meal. Can be frozen but will wilt when defrosted.

Problem Solving Guide

bland – more salt or curry powder. Or a squeeze of lemon or lime.

too dry – overcooked eggs. Next time use a lower heat. For now a drizzle of oil or some Greek yoghurt will help.

egg sticking – next time a non stick pan or well seasoned pan will help. For now allow the pan to cool so the eggs release.

too much spice – for now the only option is to serve with some yoghurt or cashew sauce to dilute the spice. Next time use a different brand of curry powder or less all together. And make sure you use fresh ginger not dried powder.

Prepare Ahead

No best when freshly made! Leftovers will keep in the fridge for 2 weeks. Don’t freeze. Eat leftovers cold or at room temp because you don’t want to get rubbery overcooked eggs.