Spicy Indian-style omelette
1 whole, finely chopped
1 clove(s), crushed (½ tsp)
½ tsp, crushed
Mixed vegetables, frozen, peas and corn
1 cup(s), (115g) peas, corn and carrot variety, partially thawed
2 medium, lightly beaten
1 tbs, 1 sprig
99% fat-free plain yoghurt
1 x 3 second spray(s)
- 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.
- 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.
- Fold omelette and top with a fresh coriander sprig and yoghurt to serve.