This Masala Omelette recipe is a celebration of all things organic and showing my support to Soil Associations Organic September. My cooking follows the simplest rule – buy fantastic fresh ingredients and spices to help you cook amazing meals. From the basics to the specialist ingredients I make sure at cheffing events, cookery classes, demos and even in my own home I’m continuously sampling, cooking and experimenting with quality ingredients that I know will bring out the best flavours in Indian food.
Sainsbury’s is a brand that comes to mind when you think of organic produce; from meat, poultry, fruit, veg and of course dairy form the basis of the organic range spanning over 250 products. And having written features for the brand as well as sampling their range in the past I was keen to get involved and lend my support to sustainable farming. The Sainbury’s SO Organic range has a brilliant variety and for this month they have put together a seasonal box of produce in support of celebrating the producers as well as Organic September.
I will be sharing two Indian recipes this month with my seasonal produce from the SO Organic range. First up my all time favourite spiced eggs with chillies, coriander, onions and powdered spices. All fried in a sizzling pan with melted butter.
Masala Omelette is usually my ‘go to’ late weekend breakfast and is something my mother always made for us in India as well. The combination of ground spices, chillies and eggs just works. Lightly crisp around the edges, moist eggs and with fiery chilli kick. Mum would serve us masala omelette with soft white bread and some sweet chilli sauce or ketchup. Or sometimes even rolled in hot chapattis. And that’s exactly how I like it even now. You can stuff it in some toast too. Just increase the chilli heat if you would like a touch more spice.
1 small onion finely chopped
1 small tomato finely chopped (optional)
1 green chilli finely chopped
2 tbsp fresh coriander chopped
½ tsp kashmiri chilli powder (or cayenne pepper)
½ tsp turmeric powder
Salt to taste
2 tbsp vegetable oil or butter
1 tsp lemon juice
Add the chopped onions, green chillies, coriander, chilli and turmeric powder to a bowl. Give it a mix. Break in the eggs and whisk lightly. Season to taste. Heat the oil in a large non stick frying pan. Pour in one-third of the egg mix in the pan. Give it a quick swirl making sure to distribute it evenly across the pan. Cook the underside for a minute on medium heat till it sets, is light brown and slightly crisp around the edges. Flip the omelette over and cook for a further minute on medium heat. Set aside & keep warm. Repeat and fry two more masala omelettes.
Fold over the ready masala omelette, pour over the lemon juice and serve stuffed in bread or rolled up in chapatti. And dunk in sweet chilli sauce or tomato ketchup.