One of my husband's go-to dishes is the Masala Egg Omelette, and it's a recipe he has perfected over time. Today, I'm excited to share his flavorful twist on this classic dish with you.
My husband's Masala Egg Omelette is a mouthwatering combination of eggs, spices, and vegetables cooked to perfection in a cast iron pan. With the addition of sliced collard greens and cherry tomatoes, this omelette is packed with flavor and nutrition. Once cooked, a sprinkle of red pepper flakes and parsley on top adds an extra kick.
As we prepare this omelette, our kitchen fills with enticing aromas and vibrant colors. The simplicity of the ingredients and the burst of flavors make this dish a true winner at our table.
I'm excited to share this delicious Masala Egg Omelette recipe with you. It's a dish that never fails to impress and is sure to become a favorite in your kitchen too. Enjoy!
Ingredients:
- 3 eggs
- 1 small onion, finely chopped
- 8-10 cherry tomatoes, halved
- 1 cup sliced collard greens
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon garlic powder
- Salt to taste
- Freshly chopped parsley
- Red pepper flakes
- 1 tbsp tallow or butter to cook
Instructions:
1. Heat a cast iron pan over medium heat and add a little tallow or butter to coat the bottom.
3. Add chopped onion, cherry tomatoes, and sliced collard greens to the pan. Sauté until the vegetables are tender. Add ground cumin, coriander, turmeric and garlic powder to the pan and let them sizzle for a few seconds.
4. In a bowl, whisk the eggs with salt.
5. Pour the egg mixture over the cooked vegetables in the pan.
6. Swirl to spread the mixture evenly and cook for 2-3 minutes until the edges start to set.
7. Gently lift the edges with a spatula and tilt the pan to allow the uncooked egg to flow to the edges.
8. Once the omelette is mostly cooked through, Sprinkle red pepper flakes and freshly chopped parsley on top.
9. Slice and serve hot!
