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Masala Omelette with Mixed Veggies
none prep time
10 min cook time
2servings
Recipe by
May Abraham Fridel
Source
Indian Cuisine Diabetes Cookbook
Photo by
Renee Comet
How to Make Masala Omelette with Mixed Veggies
This recipe from Indian Cuisine Diabetes Cookbook, by May Abraham Fridel.
none prep time
10 min cook time
2servings
1/2 omelette
Print Recipe >
Step-By-Step Instructions:
- Heat oil in a cast iron frying pan over medium-high heat. Add red onion, chili, garlic, and turmeric and sauté until soft.
- Reduce heat to medium and add cumin and tomato. Sauté for 2 minutes, stirring occasionally.
- Add the beaten eggs, swirling the pan to help the eggs set on the bottom. Cook for about 2-3 minutes.
- When eggs are cooked through, fold the omelet and sprinkle with salt and fresh cilantro. Serve hot.
Nutrition facts
2 Servings
-
Serving Size
1/2 omelette
- Amount per serving Calories 170
-
Total Fat
10g
- Saturated Fat 2.1g
- Trans Fats 0g
- Cholesterol 185mg
- Sodium 370mg
-
Total Carbohydrate
13g
- Dietary Fiber 2g
- Total Sugars 6g
- Added Sugars 0g
- Protein 8g
- Potassium 390mg
- Phosphorous 145mg
Ingredients
sunflower oil
2 tsp
medium red onion (finely minced)
1
fresh green chili (finely minced)
1
garlic (finely chopped)
1 clove
turmeric (ground)
1/4 tsp
ground cumin
1 tsp
small ripe tomato (finely minced)
1
large eggs ( beaten)
2
salt
1/4 tsp
chopped fresh cilantro
1 tbsp
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