Indian Spiced Omelette Toastie
Matt SinclairIngredients:
Makes 2
- 2 Tbsp olive oil
- 2 clove garlic, finely chopped
- 2 spring onions, finely sliced
- 1 green chilli, finely chopped
- ½ bunch fresh coriander, roughly chopped
- ½ tsp ground turmeric
- 1 tsp chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 4 Eggs, lightly beaten
- Sea salt
- Cracked pepper
- 2 slices Tasty cheese
- 4 slices white bread
- ½ red onion, thinly sliced
- 2 Tbsp garlic aioli or sriracha mayonnaise
Method:
- Heat half the oil in a frypan over a medium heat and fry half of the garlic, spring onions and chillies for about a minute, moving constantly around the pan to avoid burning. Add half of the coriander and spices and stir constantly to combine for another minute.
- Pour half the egg into the frypan and swirl around to cover the base of the frypan evenly. Season with salt and pepper and cook for a minute or so before laying a slice of cheese in the centre of the omelette and folding the sides in to enclose the cheese.
- Once the omelette is cooked through, gently transfer to a chopping board. Return the pan to the heat and repeat with remaining ingredients.
- Toast the bread in the toaster. Place the omelette on one side of toast and top with red onion, spread the other slice of toast with your choice of mayo and sandwich together.
- Cut in half and serve hot.
Our friends at Wine Selectors suggest pairing this dish with a Prosecco.
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