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Masala Omelet

by KellyPlowe  |  Apr 8, 2014

Masala Omelet
  1. PREP
  2. 10 m
  • COOK
  • 20 m
  • TOTAL
  • 30 m

Eggs are a quick, protein-packed breakfast option. Adding turmeric to scrambled eggs and omelets gives anti-inflammatory power and eye-popping brightness to an already nutritious, vibrant dish. This recipe is from the book 5 Spices, 50 Dishes by Ruta Kahate.

INGREDIENTS

SERVES 4

  • 8 Egg (large)
  • 1/2 shallot(s)
  • 1/4 cup Tomato Fresh
  • 2 clove Garlic
  • 1/2 tsp Salt
  • 1 tsp Turmeric
  • 4 tbsp Canola Oil

DIRECTIONS

1 In a large bowl, whisk the eggs.
2 Add the shallots, tomatoes, cilantro, chilies, garlic, salt, turmeric, and mix well.
3 Heat 1 tablespoons of the oil in a medium skillet, preferably cast iron, over high heat.
4 Pour in ? of the egg mixture, turn the heat down to medium, and cover the pan.
5 Check after 2 minutes; if the bottom of the omelet is set, flip it over. Brown on the other side over medium heat. Repeat, making 4 omelets.