Romy Gill's India
By Romy Gill
Not Too Tricky
makes 2
About the recipe
Omelettes were a huge part of my diet when I was growing up. They were something quick and easy for my dad to make for us when our mum was in hospital in Kolkata for her radiotherapy treatments. We would roll these omelettes up inside flatbreads or place them between two slices of bread toasted in a pan to make a sandwich, then eat them – always with tomato ketchup.
Recipe From
Ingredients
20g (¾ oz) butter, at room temperature
3 large organic eggs, beaten
1 small red or white onion, peeled and finely chopped
2 green chillies, chopped
10g (½ oz) ginger root, peeled and finely chopped
small handful of fresh coriander (cilantro), chopped
1 tsp cumin seeds
½ tsp ground black pepper
1 tsp ground coriander
1 tsp ground cumin
½ tsp ground turmeric
½ tsp salt
20ml (1½ tbsp) whole (full-fat) milk
TO SERVE
slices of bread, toasted
tomato ketchup
Method
- Place half the butter in a large bowl along with the remaining ingredients and whisk until combined.
- Heat the remaining butter in a frying pan (skillet) over a medium heat. As soon as it melts, add the omelette mixture and cook for 2 minutes.
- Using a spatula, turn the omelette over and cook for a further 2 minutes. Serve hot with ketchup and toast.
Tags
