So, over the last few months my husband Seán has started making weekday omelettes whilst he embraces his new reduced carbs lifestyle and as a way of stopping his obsession with toast and marmalade for breakfast.
I'm not a big omelette fan, as they tend to leave me feeling queasy, but as I sat eating my Activia I watched him rustling up increasingly interesting combinations day after day using whatever he could find in the fridge. At first I would taste a mouthful "for research purposes obviously" and then I found myself clearing up just so I could steal his leftovers.
Fast forward to now and I'm demanding that he makes omelettes to share. I pretty much go with whatever he decides, as they are always interesting combinations, but sometimes I'll put in a special request for my favourites.
This is one of them - Kachumber Masala Omelette. Its fresh, aromatic, light and makes you feel healthier just by eating it!
At first the thought of salad in an omelette was a bit disconcerting, but it's seriously good. It's also great as a portable lunch, just wrap it well and give it a try...
This serves 2 for a brunch, 4 for a snack!
15 baby plum tomatoes, deseeded,
cut into ⅛ths
½ cucumber, deseeded, cut into 1cm chunks
1 red onion, cut into ¼ moons and rinsed under a cold tap
10 green finger chillis, deseeded, rinsed under cold tap and finely sliced
30g fresh mint, finely chopped.
handful of fresh coriander finely chopped including stalks
2 tablespoons lemon juice
2 teaspoon sugar
salt and pepper
6 eggs broken into a bowl
2 teaspoon of [roasted] garam masala
1 teaspoon onion granules.
Salt and pepper
Make the Kachumber:
Toss ingredients together in a non-reactive bowl and leave aside for the flavour develop, approximately about 15 mins.
Make the Omlette:
Whisk the garam masala and onion powder through the eggs.
Melt a large knob of butter into a sauce pan with a touch of oil to prevent it burning.
As butter starts to foam, add the egg mix and turn heat down low. Draw the edges of the omelette in as it cooks allowing raw egg mixture to replace the edge. When just a little liquid is left on top, place the omelette under the grill to finish off for approximately 2 or 3 minutes.
Press the extraneous air out of the omelette and place the omelette on a plate. Add the kachumber salad to one side of the omelette and fold over the other side, to create a half moon.