Eggs: 100g (2 large), Tomato: 50g (1/2 medium, diced), Onion: 30g (1/4 small, diced), Green chili: 5g (1 small, minced), Fresh cilantro: 5g (1 tbsp, chopped), Fresh ginger: 3g (1/2 tsp, grated), Turmeric: 1g (1/4 tsp), Cumin: 1g (1/4 tsp), Coriander: 1g (1/4 tsp), Garam masala: 1g (1/4 tsp), Olive oil: 5ml (1 tsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp), Whole wheat roti or naan: 30g (1 small piece, for serving)
1. In a bowl, whisk together 100g eggs with 1g salt, 1g black pepper, 1g turmeric, 1g cumin, 1g coriander, and 1g garam masala until well combined. 2. Stir in 50g diced tomato, 30g diced onion, 5g minced green chilli, 5g chopped cilantro, and 3g grated ginger. 3. Heat 5ml olive oil in a non-stick skillet over medium heat. 4. Pour the egg mixture into the skillet, tilting to ensure even distribution. 5. As the eggs begin to set, use a spatula to gently lift the edges, allowing the uncooked egg to flow underneath. 6. Cook until the bottom is golden brown and the top is almost set about 3-4 minutes. 7. Fold the omelette in half. 8. Cook for another minute, then slide onto a plate. 9. Serve with 30g whole wheat roti or naan.
