About
This aromatic omelette is flavored with curry spices, sweet tomatoes and tender baby spinach. The omelette is part cooked in the skillet then transferred to the oven to finish baking.
Perfect served for lunch or dinner with a green salad or curried green beans!
Ingredients
- 6 medium raw egg
- 1 cup baby spinach
- 1 teaspoon cumin, ground
- 1 teaspoon spices coriander seed or ground
- 1 teaspoon turmeric, ground
- 1 medium – 2 3/5" diameter tomato
- 1 tablespoon cilantro
- ½ medium – 2 1/2" diameter red onion
- ½ tablespoon unsalted butter
- ¼ each – approx 4" – 6" long hot chili peppers, red, raw
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper, ground
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Add the eggs to a large mixing bowl and season with salt and pepper. Beat well to combine.
- Roughly chop the spinach and add to the eggs along with the cumin, coriander and turmeric. Beat well to combine.
- Heat the butter in an oven proof skillet over a medium/high heat. Roughly dice the tomatoes and finely dice the onion and chili. Cook for a minute until just tender, spreading the mixture across the base of the skillet.
- Add the egg mixture to the skillet and sprinkle over the chopped cilantro. Leave the egg to settle and cook for a minute. As the egg begins to cook around the edges, use a spatula to bring the cooked edges towards the center of the skillet allowing the uncooked egg to flow into the gaps.
- Once the omelette is around 2/3 cooked, with some liquid still remaining on top, transfer to the oven and bake for 8-10 minutes until cooked through and golden brown all over.
Nutrition Facts
- Servings: 4
- Calories: 134.8kcal/564.0kJ (per serving)
- Fat: 8.8g (per serving)
- Carbs: 4.8g (per serving)
- Protein: 9.2g (per serving)
