masala-omelette-avocado-coriander-salsa.png
This is a Durban (South Africa) influenced breakfast omelette that makes an excellent breakfast in bed dish for Valentine’s day.
20/20/2
Ingredients:
1/2 tsp cumin seeds
6 eggs
1/2 tsp ground turmeric
1/4 tsp garam masala
1/2 green chilli, finely sliced (deseeded, if liked); use the other half for the salsa
1 tomato, deseeded and finely chopped
½ bunch of coriander, leaves separated from the stalks, stalks very finely chopped
1 ½ tbsp vegetable oil or ghee, to fry
For the Salsa:
1 Ripe Avocado
1/2 green chilli, finely chopped
1 tbsp fresh root ginger, finely grated
Freshly-squeezed juice of 1 lime
1 lime cut into wedges, to garnish
Method:
Toast the cumin seeds in a dry non-stick frying pan until fragrant (about 1-2 minutes). Turn into a pestle and mortar and crush gently. Set half aside and put the other half in a large bowl with the eggs, turmeric and garam masala then whisk until smooth. Mix in the chilli, onion, coriander stalks and tomatoes; season.
To make the salsa, peel, de-stone and cut the avocados into 1½cm dice. In a small bowl, mix with the coriander, chilli, ginger and garlic. Stir in the lime juice and the reserved cumin seeds then season to taste.
To cook the first omelette, heat a little oil or ghee in a non-stick frying pan, ladle in about ¼ of the egg mixture and cook over a medium heat, stirring now and again with a rubber spatula. Once the mixture is thick enough to just cover the flat area of the pan (it should still have a loose, runny texture), increase the heat to high for 15 seconds, then turn off.
Leave for 1 minute to set the egg then carefully fold the omelette and transfer to a warmed serving plate. Scatter over some coriander leaves and serve at once with the salsa and lime wedges for squeezing. Repeat this process for the other 3 omelettes.
Serve accompanied by buttered toast, if liked.
