Indian Spiced Omelette
2 tsps ghee or coconut oil
1/2 a small white onion, finely chopped
1 medium-sized ripe tomato
1 small red or green chilli
2 egg whites
a pinch of sea salt and ground black pepper
a small handful of fresh coriander
stalks and leaves, finely chopped, plus a little extra to garnish
1/2 tsp chilli powder
1/2 tsp garlic granules
1/2 tsp garam masala
1/2 tsp ground cumin
1/2 tsp ground turmeric
lemon wedges (optional)
Heat half of the ghee/oil in a frying pan over a medium heat. Add the onion and sauté for 3-4 minutes, stirring occasionally until soft.
Halve the tomatoes, scoop out the seeds with a spoon and discard. Finely chop the flesh.
Halve the chilli, deseed and finely slice.
Beat the eggs in a jug until well combined.
Add the remaining ingredients, except for the remaining ghee/oil, and stir well.
Melt the remaining ghee/oil in a medium-sized frying pan over a medium heat. Pour in the egg mixture. Tilt the pan gently so that the mixture forms a circle. Allow to cook for 2 minutes, or until the edges of the pan become firm. Cover and cook for 2-3 minutes or until the centre of the omelette is cooked.
Serve with lemon wedges (if using).
Store any leftover omelette in an airtight container and refrigerate for up to 2 days.