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Liz McClarnon’s Indian omelette

PUBLISHED: 17:01 12 May 2017 | UPDATED: 17:01 12 May 2017

Indian omelette by Liz McClarnon

Indian omelette by Liz McClarnon

Joff Lee

Liz McClarnon shares her Indian take on the classic omelette.

Made with traditional aromatic ingredients, this fantastic low-calorie main meal is bursting with flavour and simple to make.


● 8 large eggs

● Some olive oil

● 1 onion, chopped

● 4 tomatoes, chopped

● 1 green chilli, deseeded and chopped

● 1 tbsp Garam masala

● 1 tbsp curry powder

● 2 tsp cumin

● Salt to season

● Coriander, chopped, to garnish


1.Heat the oil in a non-stick frying pan, add the onion and fry for 4 minutes until soft. Stir in the chilli, the tomatoes and the spices and cook for 1 minute. Remove from the heat and divide into four.

2.Heat a little oil in the frying pan, add one quarter of the tomato mixture to the pan, then pour in a quarter of the beaten eggs.

3.Cook over a medium heat pushing the cooked egg towards the centre of the pan until no runny egg remains.

4.Cook for a minute more until the base is golden

5.Fold the omelette in the pan and tip onto a warm plate. Garnish with chopped coriander.

6.Repeat to make 3 more


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