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Masala omelette with wholemeal toast

Masala omelette with wholemeal toast
Photo: Lillottama, CC BY-SA 4.0, Wikimedia Commons

Ingredients

For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.

  • Eggs8
  • Brown onions80 g (~½ medium)
  • Tomatoes80 g (~½ medium)
  • Green chillies¾
  • Coriander leaves4 g
  • Black pepper (crushed)¼ tsp
  • Salt¾ tsp
  • Sunflower or rice-bran oil1 tbsp
  • Wholemeal bread8

You need

  • Non-stick frying pan (24–28 cm)
  • Large mixing bowl
  • Whisk or fork
  • Ladle and flat spatula (dosa turner)
  • Sharp knife and chopping board
  • Measuring cups and spoons

Method

  1. Finely chop 80 g (~½ medium) onion, 80 g (~½ medium) tomato, 4 g coriander and ¾ green chilli. Keep the chilli separate.
  2. Crack 8 eggs into a bowl. Add ¾ tsp salt and ¼ tsp pepper and whisk 30 seconds until frothy. Stir in the onion, tomato and coriander. Pour out a toddler portion now, then stir the chilli into the rest.
  3. Toast 8 wholemeal bread in the toaster, or in the dry frying pan on medium heat for 1 minute each side, until golden.
  4. Heat 1 tbsp oil in the frying pan on medium heat for 1 minute, until it shimmers. Pour in the egg and swirl to cover the pan.
  5. Cook on medium-low heat for 2 minutes, until the edges are set and the top is almost set.
  6. Fold it in half and cook 1 minute more, until no runny egg is left. Serve with the toast.

Tips

  • For young children, always cook the egg right through.

Keeping and freezing

  • Fridge: keeps 1 day in a lidded box. Cool it within an hour of cooking.
  • Freezer: does not freeze well; eat within the fridge time.

Good to know

  • Contains: egg, gluten (wheat, oats), soy.
  • Toddlers: take their portion out before adding chilli or pepper.