A recipe from ” Taste” by Sybil Kapoor.
Ingredients
- 1/2 oz butter
- 1/2 small onion peeled and diced
- 1/2 thai green chilli finely diced
- 1/2 tsp finely chopped fresh ginger
- 1/2 small clove garlic peeled and finely chopped
- 2 medium free range eggs
- 1 tbsp roughly chopped fresh coriander leaves
- sea salt and black pepper
- 1 tbsp finely grated parmesan
Servings:
Instructions
- Place a 7 inch omelette pan over a low heat. Melt the butter and gently fry the onion, chilli, ginger and garlic for 5-6 minutes or until soft.
- In a bowl roughly beat the eggs with a fork and add the coriander, salt and pepper. Increase the heat to medium high and pour the eggs into the pan. Draw a wooden spoon through the eggs towards the centre, letting the liquid egg refill the channels.
- As soon as the omelette shows the first signs of setting sprinkle on the parmesan. Once it begins to set but is still soft tilt the pan. Using a spatula flip over one edge. Once cooked to your liking tip on to a plate and serve with plenty of hot buttered toast.
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