Masala Omelette with Avocado and Coriander Salsa

masala-omelette-avocado-coriander-salsa.png

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.

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