BOMBAY OMELETTE

I had an amazing brunch at Dishoom, a "Bombay cafe" in London the other weekend (get the masala chai!) and I ordered their Bombay Omelette, which inspired me to add a bit of spice to my usual breakfast.



Seriously, I think I could eat this every morning. People are often surprised to hear I'll happily scarf down leftover noodles or curry first thing in the morning, yet find eating sausages and bacon perfectly normal (and delicious, obvi). Well, if you prefer your breakfast on the sweet side, don't let me stop you - this recipe makes a lovely (frugal) lunch or dinner too. 

To make one omelette:
2 fresh, free-range eggs
Red onion
Green pepper
Curry powder

To serve:
Cherry tomatoes
Apple cider vinegar
Coriander
Crusty bread



This recipe comes together really quickly, so you want to make sure you have everything on-hand so you can serve it all at once. I like my omelette with a little salsa - finely slice some of the red onion and marinate for a couple of minutes in a teaspoon of apple cider vinegar and a pinch of salt to soften, halve the tomatoes and add to the onion with a few coriander leaves.

Dice as much of the red onion and green pepper as you like, as finely as you like, and set aside. Whisk the eggs with a pinch of curry powder - I think Dishoom's version didn't actually have any Indian spices in it, but I prefer mine this way.

Slice your bread into a big thick slab. You can toast it, but for special occasions (i.e. weekends), I like to rub it with a little olive oil and salt and pop it on a hot, dry griddle pan while my eggs cook.

I like my eggs cooked with butter, but it's up to you if you use olive oil, vegetable oil, coconut oil, etc. Heat a non-stick pan on a high heat with your chosen fat and add the diced peppers and onion. I like to sauté them for less than ten seconds so that they retain their fresh flavour and crunch, but you can cook them longer too. Then pour the eggs into the pan. A proper omelette really shouldn't take long at all (Julia Child says 20 seconds!!). When the bottom starts to brown and it comes away easily from the pan, fold the sides in to create a roll shape and slide it onto a plate. Finish with a generous sprinkling of coriander - after I took these photos, I literally covered mine with the stuff!

p.s. restaurant-style scrambled eggs for the traditionalists.