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    Spicy Indian Omlette

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    Spicy Indian Omlette

    Serves: 1


    • 15g butter
    • Half a small onion, diced
    • ½ a Thai green chilli, finely diced
    • 2 organic eggs
    • 1 tablespoon roughly chopped coriander leaves
    • Salt and freshly ground black pepper


    1. Place an 18cm omelette pan over a low heat. Add the butter. As soon as it has melted, add the onion and chilli and sauté gently for 5-6 minutes.
    2. Roughly beat the eggs. Add the coriander and seasoning. Increase the heat to medium/high and pour the eggs into the pan. Draw a spoon through the eggs, towards the centre of the pan, letting the liquid egg refill the channels.
    3. When the omelette begins to set, but is still soft, tilt the pan. Using a spatula, flip over one edge. Slide it on to the plate and serve.

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