I opened the abysmally bare fridge to find only the lonely dregs of a bag of coriander and two eggs. It took a cup of tea and a little sit down before I remembered the Masala Omelette. When my family and I went to India for two weeks to celebrate Pops' birthday, at breakfast time a special omelette chef was on hand to cook these beauties up. I think I had one every day, they were so delicious.
I had a quick google around and found Nigella's recipe, which is what I based mine on. I think she uses way too much of the spices - 1 tsp each of coriander and cumin would be mightily overwhelming. This was delicious; delicately spiced, a little bit of heat from the chilli, and best of all, it cured me.
2 eggs, beaten in a bowl with a little salt
1 spring onion, sliced on the diagonal
1 clove of garlic, sliced finely
1 red chilli, deseeded and sliced (green is more authentic - red is all I had)
1/5 of a tsp of tumeric
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp garam masala
A few sprigs of fresh coriander
Heat up a little oil in a non stick pan. Fry the garlic, chillis an spring onion until softened, then add all the spices. Add the beaten egg and quickly mix it a little so that all the spices are evenly distributed. If you're good at making omelettes, then fold it over. Or, if you're a bit crap like me, finish it off under the grill until it's just set.
To serve, sprinkle it with fresh coriander and serve on it's own or with a chapati. I made my own chapati, the recipe for which is here.