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Indian omelet

by Monique

This omelet is on his best when it's warm!

This is how it should look

This recipe has 1 tip

derive your version - mark as garbage

This is an Indian recipe that should be Grilled. It contains no meat or fish and it is categorized in Breakfast & Brunch.

8 pc Eggs ( Original base amount: 8 pc, Original Measure: PIECE )
60 ml Oil ( Original base amount: 60 ml, Original Measure: FLUID )
90 pc Koriander ( Original base amount: 90 pc, Original Measure: PIECE )
1 pc Tomato ( Original base amount: 1 pc, Original Measure: PIECE )
1 pc Small red onion ( Original base amount: 1 pc, Original Measure: PIECE )
30 ml Fennelseed ( Original base amount: 30 ml, Original Measure: FLUID )
5 ml Chiliflakes ( Original base amount: 5 ml, Original Measure: FLUID )
250 gr Marrowfat ( Original base amount: 250 gr, Original Measure: SOLID )
160 gr Peas ( Original base amount: 160 gr, Original Measure: SOLID )
120 ml Tomato chutney ( Original base amount: 120 ml, Original Measure: FLUID )
120 ml Yoghurt ( Original base amount: 120 ml, Original Measure: FLUID )

4 metric

Originally meant for 4 people change

Measures are in Metric change

  1. Preheat the grill. Heat the oil in a big frying-pan en fruit the onion ca. 5 minutes soft, but not brown. Add the fennelseed, the chiliflakes and 1 minuut later the marrowfat, peas and tomato.

  2. Beat with a fork the eggs in a bowl and add the koriander to it. Bring the egg-mixture to taste with pepper and salt. Pour it over the vegetables and let it cook for a few minutes. Place the pan under the grill until the omelet is brown. Cut the omelet in pieces and serve with chutney and yoghurt.

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