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This omelette is full of healthy vegetables and Indian spices for a twist on a classic breakfast dish.
Preparation Time : 05
Cook Time : 34
Total Time : 39
1 coliban potato, peeled, cut into 1cm cubes
80g butternut pumpkin, peeled, cut into 1cm cubes
1/4 cup vegetable oil
1/2 red capsicum, thinly sliced
1 small brown onion
1 green chilli, deseeded, finely chopped
1 garlic clove, crushed
1 teaspoon mild Indian curry powder
Bring a small saucepan of salted water to the boil over medium-high heat. Add potato and pumpkin. Cook, uncovered, for 8 to 10 minutes or until just tender (see note). Drain.
Heat 2 tablespoons oil in a 19cm (base) non-stick frying pan over medium heat. Add capsicum, onion, chilli and garlic. Cook, stirring occasionally, for 6 to 8 minutes or until onion is tender. Add curry powder and cook, stirring, for 5 minutes. Add potato and pumpkin. Cook for 5 minutes or until heated through. Season with salt. Transfer to a bowl and cover to keep warm. Wipe pan clean.
Whisk eggs in a large bowl. Heat 2 teaspoons oil in frying pan over high heat until hot. Reduce heat to medium-low. Pour in half the egg, tilting pan so egg covers base. Cook for 3 to 4 minutes or until egg almost set and underside golden. Place half the potato mixture over half the omelette. Fold omelette over filling. Cook for 1 to 2 minutes or until egg set. Slide omelette onto plate. Repeat with remaining oil, egg and potato mixture. Serve.
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