Spicy Indian-style omelette
1
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 1 • Difficulty: Easy
Ingredients
Eschalot(s)
1 whole, finely chopped
Garlic
1 clove(s), crushed (½ tsp)
Fresh ginger
½ tsp, crushed
Curry powder
1 tsp
Vegetable mix, frozen, with peas and corn
1 cup(s), (115g) peas, corn and carrot variety, partially thawed
Egg(s)
2 medium, lightly beaten
Fresh coriander
1 tbs, 1 sprig
99% fat-free, plain or natural yoghurt, unsweetened
1 tbs
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat grill on high. Lightly spray a 20cm ovenproof frying pan with oil and heat over medium-high heat. Cook shallots, stirring, for 30 seconds. Add garlic, ginger and curry powder and cook, stirring, for 1 minute or until fragrant. Add vegetable mix and cook, adding a splash of water to create steam, for 1–2 minutes or until cooked through.
2
Pour over eggs and cook for 1 minute or until omelette is nearly set. Cook under grill for 1–2 minutes or until puffed and golden.
3
Fold omelette and top with a fresh coriander sprig and yoghurt to serve.
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