Take the humble omelette and give it some oomph with cumin seeds, verdant coriander and the fresh clean heat of green chilli to wake you up of a morning.
And for a more substantial meal, you could add some cooked potatoes inside the omelette (together with onion and spices, they would taste similar to Bombay potatoes). With some hot buttered toast on the side and a cup of chai, this makes a great start to the day. The real heat fiends among you can take things up another level with a few drops of your favourite chilli oil to serve.
Serves: 2
Ingredients
- 1 tbsp vegetable oil
- ½ tsp cumin seeds
- 1 small onion, finely sliced
- 1 green chilli, finely chopped
- 4 eggs
- ½ tsp ground coriander
- ½ tsp ground turmeric
- A large pinch of sea salt
- 60g/2oz Cheddar cheese, finely grated
To serve:
- Chopped fresh coriander/cilantro
- Sliced green chilli chilli oil
Method
Heat the oil in a non-stick frying pan over a medium heat and add the cum seeds. Cook them until fragrant and deep brown in colour, then add the onion and green chilli, and cook for 10 minutes until the onion is beginning to caramelise. Tip onto a plate and set aside.
In a bowl, beat the eggs together with the ground coriander, turmeric and a large pinch of salt.
Pour the eggs into the hot pan and give it all a quick mix. Cook until the eggs are half set, then sprinkle the onion mixture over the top of the omelette along with the grated cheese. Leave to cook until the eggs are almost set, then flip in half and cook until the cheese is bubbling at the edges.
Transfer to a plate, sprinkle with chopped coriander and green chilli, and serve with your favourite chilli oi.
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