Name: Masala omelette
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 10 eggs; 1/2 cup (125ml) milk; 1/2 cup (80g) grated tasty cheese; 30 gram butter; 1 tomato (150g), seeded, diced; 1/4 red onion (25g), diced; 1/2 green capsicum (75g), diced; 1 long fresh green chilli, chopped finely; 1/2 cup fresh coriander sprigs

Ingredients

10 eggs

1/2 cup (125ml) milk

1/2 cup (80g) grated tasty cheese

30 gram butter

1 tomato (150g), seeded, diced

1/4 red onion (25g), diced

1/2 green capsicum (75g), diced

1 long fresh green chilli, chopped finely

1/2 cup fresh coriander sprigs

Method

1.Beat eggs, milk and cheese with fork in large bowl until just combined; season to taste. Combine tomato, onion, capsicum and chilli in medium bowl.

2.Melt a quarter of the butter in small non-stick frying pan; pour in quarter of egg mixture. Cook until just set; sprinkle over quarter of tomato mixture. Fold over; slide onto heated plate. Repeat with remaining butter, egg mixture and tomato mixture to make another three omelettes.

3.Serve omelettes sprinkled with coriander.

Don’t overbeat the eggs or they will be tough when cooked.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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