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Cooks' Ingredients Cumin Seeds40g
40gItem price
£1.50Price per unit
37.5p/10gA perfectly spiced omelette with a fresh, citrusy salsa. Breakfast with a bang!
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Toast the cumin seeds in a frying pan until fragrant (about 1-2 minutes), then lightly crush with a pestle and mortar. Set aside half and put the other half in a large bowl with the eggs, turmeric and garam masala; whisk until smooth. Mix in the chilli, onion, coriander stalks and tomatoes; season.
To make the salsa, peel, de-stone and cut the avocados into 1½cm dice. In a small bowl, mix with the coriander, chilli, ginger and garlic. Stir in the lime juice and reserved cumin seeds from the omelette; season.
To cook the first omelette, heat a little oil or ghee in a non-stick frying pan, ladle in about ¼ of the egg mixture and cook over a medium heat, stirring now and again with a rubber spatula. Once the mixture is thick enough to just cover the flat area of the pan (it should still have a loose, runny texture), increase the heat to high for 15 seconds, then turn off.
Leave for 1 minute to set the egg. Carefully fold the omelette; transfer to a plate. Scatter over some coriander leaves and serve at once with the salsa and lime wedges for squeezing. Repeat for the other 3 omelettes. Serve with buttered toast, if liked.
Typical values per serving when made using specific products in recipe
Energy | 2,059kJ/ 469kcals |
---|---|
Fat | 39g |
Saturated Fat | 8.1g |
Carbohydrates | 6g |
Sugars | 3.5g |
Fibre | 3.8g |
Protein | 27g |
Salt | 0.87g |
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