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Masala omelette with avocado and coriander salsa
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1 tsp cumin seeds
12 Waitrose & Partners Free Range Omega 3 Rich Eggs
1 tsp ground turmeric
½ tsp garam masala • 1 green chilli, finely sliced (deseeded, if liked)
1 small red onion, finely chopped
¼ x 100g pack fresh coriander, stalks finely chopped, leaves torn
2 tomatoes, deseeded and finely chopped
2-3 tbsp vegetable oil or ghee, to fry
2 Waitrose & Partners Perfectly Ripe Avocados
½ x 100g pack fresh coriander, leaves finely chopped
1 green chilli, finely chopped
15g fresh root ginger, finely grated
1 small garlic clove, crushed
2 limes, juice of 1, 1 cut into wedges
1. Toast the cumin seeds in a frying pan until fragrant (about 1-2 minutes), then lightly crush with a pestle and mortar. Set aside half and put the other half in a large bowl with the eggs, turmeric and garam masala; whisk until smooth. Mix in the chilli, onion, coriander stalks and tomatoes; season.
2. 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 reserved cumin seeds from the omelette; season.
3. 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.
4. Leave for 1 minute to set the egg. Carefully fold the omelette; transfer to a plate. Scatter over some coriander leaves and serve at once with the salsa and lime wedges for squeezing. Repeat for the other 3 omelettes. Serve with buttered toast, if liked.
This recipe first appeared in Waitrose & Partners Food Breakfasts supplement, January 2020 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in December 2019.