Bombay Omelette

Name: Bombay Omelette
Prep time: THMS
Cook time: THMS
Ingredients: 3 eggs, beaten; 1 medium tomato, quartered, deseeded & chopped; 2 spring onions, trimmed & finely chopped; A few coriander leaves, chopped; 1 level tsp. ground cumin; ¼ jar Sacla’ Vegan Chilli Pesto; Salt to taste; Neutral oil to drizzle

A super-healthy, super-quick gluten-free Indian-style omelette.

Cook Time

10 mins

Serves

Ingredients

3 eggs, beaten

1 medium tomato, quartered, deseeded & chopped

2 spring onions, trimmed & finely chopped

A few coriander leaves, chopped

1 level tsp. ground cumin

¼ jar Sacla’ Vegan Chilli Pesto

Salt to taste

Neutral oil to drizzle

How to make the recipe

Step 1

Mix the eggs, tomato, spring onions, coriander, cumin, Sacla‚Äô Vegan Chilli Pesto and salt together in a bowl.

Step 3

Place a medium-sized non-stick frying pan over a moderately high heat, swirl the oil around and pour in the omelette mixture.

Step 5

When the omelette starts to set at the edges, use the side of a fork to draw these edges towards the centre, tilting the pan so the liquid egg flows into and fills the space around the edges. Repeat until all the egg is set for 2-3 minutes. Reduce the heat to low to allow the top to gently cook through for about 3 minutes until lightly golden on the underside and still moist on top.

Step 7

Fold in half or leave flat, slide onto a plate and serve.