Spicy spinach and tomato omelette

4 Servings

Ingredients

Quantity Ingredient
5 Eggs
1 pinch Salt
1 teaspoon Garam Masala
1 tablespoon Ghee
1 pounds Spinach, fresh or thawed
2 tablespoons Ghee
1 large Onion, sliced
5 Garlic cloves
1 tablespoon Ginger, fresh and chopped
2 Green chilies (leave out if neccessary)
1 teaspoon Ground Cumin
3 Large Tomatoes, chopped
1 cup Water
2 tablespoons Coriander leaves, chopped

Directions

Beat eggs until yolks are lemon colored. Add salt to taste and Garam Masala. Beat again.

Heat 1 tb ghee in a fry pan.

Pour in egg mixture and cook an omelette ¼-inch thick. Cut into small serving pieces. Set aside and keep warm.

Salt spinach and cook in a covered saucepan for 5 mins. Grind spinach to a paste.

Heat 2 tb ghee in a saucepan and cook onions, garlic, ginger, and chilies until onions are golden. Add cumin and tomatoes. Cook a few mins more.

Add 1 cup water and simmer for 10 mins.

Add omelette pieces and heat them through. Stir lightly a few times.

Garnish with coriander leaves.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Imran C." <imranc@...> on Apr 10, 1997

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