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Masala Omelette with Mixed Veggies
15 min 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.
15 min prep time
10 min cook time
2servings
1/2 omelette
Print Recipe >
Step-By-Step Instructions:
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Heat oil in a cast iron frying pan over medium-high heat. Add red onion, chili, garlic, and turmeric and sauté until soft.
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Reduce heat to medium and add cumin and tomato. Sauté for 2 minutes, stirring occasionally.
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Add the beaten eggs, swirling the pan to help the eggs set on the bottom. Cook for about 2-3 minutes.
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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 160
- % Daily value*
-
Total Fat
10g
13%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 185mg 62%
- Sodium 370mg 16%
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Total Carbohydrate
10g
4%
- Dietary Fiber 2g 7%
- Total Sugars 5g
- Added Sugars 0g 0%
- Protein 8g
- Potassium 350mg 7%
Ingredients
sunflower oil
2 tsp
red onion (finely minced)
1 med
fresh green chili (finely minced)
1 whole
garlic (finely chopped)
1 clove
turmeric (ground)
1/4 tsp
ground cumin
1 tsp
tomato(es) (finely minced)
1 med
eggs ( beaten)
2 large
salt
1/4 tsp
fresh cilantro (chopped)
1 tbsp
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