How to Make Masala Omelette with Mixed Veggies
This recipe from Indian Cuisine Diabetes Cookbook, by May Abraham Fridel.
none prep time
10 min cook time
2servings
1/2 omelette
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Step-By-Step Instructions:
- Heat oil in a cast iron frying pan over medium-high heat. Add red onion, chili, garlic, and turmeric and sauté until soft.
- Reduce heat to medium and add cumin and tomato. Sauté for 2 minutes, stirring occasionally.
- Add the beaten eggs, swirling the pan to help the eggs set on the bottom. Cook for about 2-3 minutes.
- When eggs are cooked through, fold the omelet and sprinkle with salt and fresh cilantro. Serve hot.
Nutrition facts
2 Servings
-
Serving Size
1/2 omelette
-
Amount per serving
Calories
170
- % Daily value*
-
Total Fat
10g
13%-
Saturated Fat
2.1g
11% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
185mg
62% -
Sodium
370mg
16% -
Total Carbohydrate
13g
5%-
Dietary Fiber
2g
7% -
Total Sugars
6g
-
Dietary Fiber
-
Protein
8g
-
Potassium
390mg
8%
Ingredients
sunflower oil
2 tsp
medium red onion (finely minced)
1
fresh green chili (finely minced)
1
garlic (finely chopped)
1 clove
turmeric (ground)
1/4 tsp
ground cumin
1 tsp
small ripe tomato (finely minced)
1
large eggs ( beaten)
2
salt
1/4 tsp
chopped fresh cilantro
1 tbsp