Masala Omelete Roll Ups

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Again, a super quick egg based meal. Eggs love spice, they truly do. The richness of an egg is a perfect canvas for the barrel-loads of flavour you get when you cook this recipe. If not making your own flatbreads (unlikely, given these are quick fire egg based recipes to cook at speed), look for the frozen sort you can buy in Indian supermarkets, or some larger supermarket chains (chapati or paratha - they are often very good). You could also use soft wheat tortilla if you want. Please do make the chutney, if you have a blender or food processor, this is a doddle and will bring a fresh, invigorating, hot heat which makes this speedy, spicy omelette an absolute winner.

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INGREDIENTS

Serves 4

For the omelette:

6 large eggs, lightly beaten 

2 tsp cumin seeds

1 tsp turmeric

2 tsp garam masala

Salt and freshly ground black pepper

2 tbsp butter, oil or ghee

4 chapati, paratha or tortilla

For the green chutney:

1 small bunch coriander, roughly chopped

The juice of ½ a lemon

2 cloves garlic, finely chopped

1 tbsp finely grated fresh ginger

1-2 fresh green chilies, to taste, plus more to serve if you like

For the chopped salad:

1 small red onion, finely chopped

2 tomatoes, finely chopped

METHOD

1. First, make the green chutney by blending together half the coriander, lemon juice, garlic, ginger, green chilies, a big pinch of salt, and just enough water to make a smooth paste. Set aside.

2. Prepare the chopped salad by mixing together the red onion and tomatoes, seasoning to taste with salt and pepper. Set aside.

3. Beat salt and pepper into the eggs and put to one side.

4. Heat a non-stick frying pan over medium heat and add ½ tbsp of the butter, oil, or ghee with ¼ of the cumin seeds and turmeric. Pour ¼ of the beaten eggs along with some of the remaining coriander to make an omelette. Cook until set on the bottom but still slightly runny on top.

5. Place a chapati, paratha, or tortilla on top of the omelette while it’s still in the pan. When the egg has set enough to hold together, carefully flip so the bread is now on the bottom and the omelet is on top.

6. Sprinkle the top of the eggs with ¼ of the garam masala, and cook for another 30 seconds until the bread is warmed through and slightly crisp.

7. Slide onto a plate with the omelette side up and repeat with the remaining eggs and breads.

8. Top with the chopped salad, a drizzle of green chutney and with a dollop of yogurt if desired, with extra chilli if you want it spicier. Fold or roll up

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