Omelette you into a secret
How to make my favourite breakfast! And what's even better is you can count the ingredients you need on one hand. In my family we call it a Masala Omelette - nothing fancy, just a bog standard omelette pimped out with onion, chilli and coriander - East African staple ingredients in so many savoury dishes.
Check out our instagram profile for a time lapse video of this beauty being made!
PS. This makes an awesome omelette sandwich - warm flatbread, chilli sauce, job's a good'un.
1/2 tbsp cold-pressed rapeseed oil
3-4 free-range eggs (our favourites for eating are burford browns)
A handful of fresh coriander
A good pinch of salt
1 small shallot or 1-2 spring onions
1/2 fresh chilli - green or red, your choice!
1. Finley chop the onion and chilli. Keep the seeds in if you like it spicy (I do, especially if it's not for sharing!)
2. Roughly chop the coriander. Beat the eggs, add a good pinch of salt and the coriander. Mix to combine.
3. Heat the oil in a nonstick frying pan on a medium heat. Add the onion and chilli, fry for a minute, then add the egg mix. Mix lightly with a spoon to distribute all the ingredients, but don't make scrambled eggs!
4. Leave the eggs to start to set on the bottom of the pan. Gently tease the edges inwards to draw the cooked egg in and let the raw mix spread to the edges and fill the gap. Tilt the pan to help it along. Do this a couple of times then leave to finish cooking gently.
5. Once there's no more runny egg on top, just a bit of wobbly goodness, fold the omelette over and serve with some fresh coriander and a hot buttered flatbread!