Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A fluffy Indian omelette with onion, chilli, tomato and coriander, folded over wilted spinach and served with raita.
Equipment: Non-stick frying pan
Measures and names
Ingredients
- 6 eggs
- 2 tsp oil
- ½ red onion, finely chopped
- 1 green chilli, finely chopped
- 1 tomato, deseeded and chopped
- ¼ tsp ground turmeric
- ½ tsp garam masala
- 1 small handful of fresh coriander (cilantro), chopped
- 100 g baby spinach
- Salt and black pepper
- 200 g Greek yoghurt, for the raita
- ¼ cucumber, grated
- ½ tsp ground cumin
Method
- Beat the eggs with the onion, chilli, tomato, turmeric, garam masala, coriander and a pinch of salt and pepper.
- Heat 1 tsp oil in a non-stick frying pan, add the spinach and stir until wilted. Tip into a bowl.
- Add half the remaining oil and half the egg mixture and swirl to cover the pan. Cook for 2–3 minutes until almost set, then spoon half the spinach over one side, fold and slide onto a plate. Repeat to make a second omelette.
- Mix the yoghurt, cucumber, cumin and a pinch of salt.
- Serve each omelette with the raita on the side.
Swaps and tips
Chop the onion and tomato small so the omelette folds without tearing. Add a pinch of chilli powder for more heat.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 33 g | 10 g | 3 g | 27 g | 410 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
