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.

Ingredients:

• 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

Method:

• 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.