The saying goes, “ Breakfast is the most important meal of the day.” That is true in certain households.
Most people can agree with me, when you work 13 hour shifts a day, getting up extra early to make a healthy breakfast is just not an option.
Cereal out the box, or coffee and toast or grabbing a fruit as you rush out the door are most working households breakfast options. Unfortunately I fall into that category. Coffee and a banana is my daily breakfast, and I eat that while I am packing the bags not even sitting down.
The other night, I was watching Anjum Australians spice stories on BBC lifestyle and she was making a masala omelette.
The masala omelette has been on my must learn to make list since forever, but I never came across the recipe until now.
It seemed simple enough to make and didn’t require any fancy flips.
- 1 x onion, chopped.
- ½ x tomatoe, chopped.
- Salt to taste.
- 1 x green chilli, chopped.
- 3 x medium eggs, whisked.
- A handful of chopped coriander.
- ½ to 1 tsp of garam masala… becareful as this does tend to make the egg have a bitterish strong taste.
- A little oil to grease the pan
- Add everything, except the oil, into a bowl and whisk till well combined.
- Add the oil to a pan and allow to warm up.
- Pour the omelette mixture into the warm pan and allow to brown, once nice and gold brown flip and allow the other side to brown as well.
- Slide onto a plate and enjoy
I tweaked the recipe as the original recipe used ghee instead of oil. In my household we only use ghee prayer time.
Also if my parents had to find out that I was putting ghee in their food, they would give me a lecture about how bad ghee was and I was giving them cholesterol and making their arteries clog up. To save myself from that speech, I rather opted for oil.