RECIPE: Stuffed Vegetable Chilli Masala Omelette
FOR THE OMELETTE
2 spring onions, finely chopped
1 green chilli, finely minced
2 tbsp milk
Salt and pepper to taste
A pinch of turmeric powder
A pinch of coriander powder
A pinch of cumin powder
A generous pinch of fresh coriander leaves, finely chopped
FOR THE STUFFING
1 tsp olive oil
½ tsp garlic purée
2 tbsp chopped capsicums
1 tbsp chopped onion
¼ cup sliced mushrooms
1 cup fresh baby spinach leaves, rinsed
1 tbsp water
Salt and pepper, to taste
1 tbsp grated Cheddar cheese
Red chilli powder
1 Heat the oil for the stuffing in a large non-stick frying pan set over a medium-high heat.
2 Add the garlic, capsicums, onion and mushrooms. Cook for about two minutes, stirring frequently, until the onion is tender.
3 Stir in the spinach and continue cooking and stirring just until spinach wilts.
4 Remove the vegetables from the pan to a small bowl. This is your stuffing mix. Leave aside until required.
5 In another small bowl, beat the eggs. Mix in the remainder of the omelette ingredients.
6 Heat the same frying pan that you used for the vegetable stuffing.
7 Add the egg mixture, swirling it around to spread evenly.
8 Reduce the heat and cook for about 1 minute.
9 Flip and cook the other side.
10 Add your vegetable stuffing and the cheese to one half of the omelette.
11 Flip the other half of the omelette over the top. Sprinkle with salt and red chilli powder and serve.