Nigella’s Masala Omelette

Masala is something that a lot of Londoners crave for. Though it is not really British in origin, it is now associated with the food from the city. And when we talk British cuisine, who comes to mind first? Different people would have different answers but I am sure that the name Nigella Lawson would come up a lot. Here is a different twist to masala, according to Nigella.

1 tsp vegetable oil
1 spring onion, finely sliced
1 chilli, red or green
1 garlic clove, microplaned or finely chopped
0.25 tsp Turmeric
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp umami seasoning **
2 egg, beaten
1 pinch Coriander, chopped for sprinkling over

1. Preheat the grill.
2. Heat the oil in a non-stick frying pan 20-27cm in diameter and fry the spring onion, chilli and turmeric until soft. Add the other spices and fry for another minute stirring occasionally.
3. Add the beaten eggs, swirling the pan to help the eggs set underneath.
4. When the omelette is nearly set, flash it under a hot grill to finish it off, and serve with fresh coriander and chapattis.

Nigella has some notes:

I should say that when I cook this for myself, on a weekday at least, I usually dispense with most of the ingredients: I chop two peppers, turn them around in a hot pan with a little bit of oil for a while, then beat them into a couple of eggs, adding some roughly chopped coriander and Maldon salt at the same time. I then pour everything back into the frying pan and cook for a few minutes before sitting the pan under the grill for a top-setting minute or so.

And feel free to add as well as subtract ingredients: grated ginger is good, as is chopped fresh mint and, indeed, dried. You can eat this, flat on the plate, with a knife and fork, or roll it up inside a chapati that you’ve just warmed through in the microwave.

** We also should note here that Umami (or MSG) has been declared safe by countless medical and scientific food regulators. It is in fact much healthier (and more tasty!) than normal table salt.

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