Breakfast
Desi Style Omelet
This flavorful omelet adds an extra kick to your morning! If you don’t have a roti, try rolling the cooked omelet into a whole wheat tortilla.
Yields 1 Serving
Prep + Chill Time
10 mins
Cook Time
5 mins
Total Time
15 mins
For an extra burst of flavor, you can sprinkle some fresh cilantro or a dash of lemon juice on the omelet just before serving. If you're feeling adventurous, add a dollop of mint chutney or your favorite sauce for a delicious twist. This Desi Style Omelet is not only a delightful way to start your day but also a great source of protein and nutrients, making it a wholesome breakfast choice.
Ingredients
- 1/2 cup spinach, cut into thin strips
- 1/4 small red bell pepper, small diced
- 1/4 small onion, finely chopped
- 1 green chili, cut into slices
- 1/4 tsp curry powder
- 1/8 tsp ground cumin
- 1/8 tsp salt
- 1/16 tsp pepper
- 2 Large Rosemary Farm Eggs
- 1 tsp sunflower oil
Instructions
- Cut and prepare the vegetables – spinach, pepper, onion, chili – and have the spices on hand – curry powder, cumin, salt and pepper. Mix these ingredients in a bowl to ensure the spices and seasonings stick to the vegetables.
- Crack 2 eggs into the vegetable mixture and whisk well.
- Heat the oil in a small pan on low heat and swirl to coat.
- Pour the egg-veggie mixture into the pan and use a spatula to spread the vegetables evenly.
- Cook on low heat to achieve a beautiful golden and thick omelet. Once the surface of the egg begins to dry, flip the omelet.
- Once flipped, continue to cook for a couple of minutes until cooked through. Transfer to a roti (flatbread), roll, and enjoy!
TIP: Prepare the vegetables beforehand to save time.
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