Masala omelette with avocado and coriander salsa
Waitrose and Partners

Masala omelette with avocado and coriander salsa

A perfectly spiced omelette with a fresh, citrusy salsa. Breakfast with a bang!

3 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseBreakfast
  • Prepare20 mins
  • Cook20 mins
  • Total time40 mins

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.

Ingredients

FOR THE OMELETTES

  • 1 tsp cumin seeds
  • 12 Omega 3 eggs
  • 1 tsp ground turmeric
  • ½ tsp garam masala
  • 1 green chilli, finely sliced (deseeded, if liked)
  • 1 small red onion, finely chopped
  • ¼ x 100g pack fresh coriander, stalks finely chopped, leaves torn
  • 2 tomatoes, deseeded and finely chopped
  • 3 tbsp vegetable oil or ghee, to fry

FOR THE SALSA

  • 2 Waitrose & Partners Perfectly Ripe Avocados
  • ½ x 100g pack fresh coriander, leaves finely chopped
  • 1 green chilli, finely chopped
  • 15g fresh root ginger, finely grated
  • 1 small garlic clove, crushed
  • 2 limes, juice of 1, 1 cut into wedges

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Nutritional

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

Shop this recipe

Book a slot to see product availability

To view what's in stock at your nearest Waitrose & Partners store, please book a slot

Loading finished
Rating details

Rate this recipe

Select your rating

Overall rating (3/5)

3 out of 5 stars1 rating