Spiced vegetable omelettes

Start your day off on the right tastebuds with this delicious spicy vegetarian omelette.

  • 30 mins cooking
  • Serves 4
  • Print


Spiced vegetable omelettes
  • 2 1/2 tablespoon vegetable oil
  • 1 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground turmeric
  • 1 large (300g) red onion, thinly sliced
  • 1 teaspoon finely grated fresh ginger
  • 1 clove garlic, finely chopped
  • 1 medium (200g) red capsicum, cut into long thin strips
  • 250 gram 2cherry tomatoes, halved
  • 5 free-range eggs
  • 2 tablespoon mirin
  • 1 teaspoon soy sauce
  • 1 cup ightly packed fresh coriander leaves


Spiced vegetable omelettes
  • 1
    Heat 2 tablespoons of the oil in a medium frying pan; add the mustard seeds. When they begin to crackle, add the cumin seeds and turmeric. Cook until fragrant, then add the onion; cook, stirring, for about 4 minutes or until golden. Add the ginger, garlic and capsicum; cook, stirring, for about 3 minutes or until capsicum is beginning to soften. Add tomatoes; cook, stirring, for a further 1 minute. Remove from the heat. Cover to keep warm.
  • 2
    Whisk together the eggs, mirin and soy sauce. Season with sea salt and freshly ground black pepper.
  • 3
    Heat a small non-stick frying pan (base measures 20cm) over medium heat. Add 1/2 teaspoon of the remaining oil. Add a quarter of the egg mixture; swirl the egg mixture to cover base. When the egg is set, slide the omelette out onto a warmed plate. Repeat with the remaining oil and egg mixture to make four omelettes.
  • 4
    Place omelettes on warmed serving plates. Spoon a quarter of the vegetable mixture over one half of each omelette, then fold the omelettes over the filling. Sprinkle with coriander.

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