Parsnip & carrot masala omelette

Parsnip & carrot masala omelette

By Matthew Fung
15’ Prep time
10’ Cook time
25’ Total time
405 Calories
2 Serving

Summary

This veg-packed, gently spiced omelette makes a wonderful quick meal, or try it for brunch or a weekend lunch.
Matthew Fung 0 Followers

Step by Step

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Step 1

Heat 1 tbsp oil in a large, nonstick frying pan. Add the cumin seeds, carrot, parsnip, chilli and most of the salad onions. Cook for 5 minutes, stirring often, until just tender, then remove and allow to cool a little.
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Step 2

Meanwhile, whisk together the eggs, turmeric and some seasoning in a large bowl. In a separate bowl, stir together the tomatoes, coriander, remaining salad onions, lemon juice and some seasoning.
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Step 3

Stir the cooked vegetables into the egg. Heat a splash of oil in the hot frying pan, ladle in half the egg mixture and spread out evenly. Cook for 2-3 minutes until almost set, then press a chapati firmly on top. Carefully flip it all over.
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Step 4

Spoon half the tomato mixture evenly on the surface, then cook for 2 minutes more, until the chapati is crisp and lightly browned. Fold in half and garnish with coriander sprigs. Repeat to make a second omelette.

Ingredient

  • Lemon
    Lemon
    0.5
  • Red chilli
    Red chilli
    1
  • Cumin seeds
    Cumin seeds
    0.5 tsp
  • Salad onion
    Salad onion
    3
  • Carrot
    Carrot
    1
  • Classic vine tomatoes
    Classic vine tomatoes
    2
  • Chapattis
    Chapattis
    2
  • Ground turmeric
    Ground turmeric
    0.25 tsp
  • Sunflower oil
    Sunflower oil
    2 tbsp
  • British blacktail free range medium eggs
    British blacktail free range medium eggs
    4
  • Parsnip
    Parsnip
    1
  • Coriander
    Coriander
    25 grams

Nutrition Facts

View nutrition facts
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