Spicy Mushroom and Coriander Omelette Recipe

Summary

Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings2
CuisineCourse
Main IngredientInterest Group

Ingredients

 Tomatoes2
 Onion1 Small, finely chopped
 Fresh ginger piece1 Inch, shredded
 Crushed dried red pepper1 Teaspoon (Leveled)
 Chopped fresh coriander1 Tablespoon
 Salt1 Teaspoon
 Green chilies2 , roughly chopped
 Mushrooms4 , sliced
 Eggs4 , lightly beaten
 Corn oil2 Tablespoon

Nutrition Facts

Serving size

Calories 342 Calories from Fat 227

% Daily Value*

Total Fat 26 g39.3%

Saturated Fat 4.4 g22%

Trans Fat 0.1 g

Cholesterol 423 mg

Sodium 1125.1 mg46.9%

Total Carbohydrates 15 g5%

Dietary Fiber 3.7 g14.8%

Sugars 8.4 g

Protein 16 g32%

Vitamin A 50.7% Vitamin C 79.6%

Calcium 8.9% Iron 15.7%

*Based on a 2000 Calorie diet

Directions

Cut the tops off the tomatoes and remove as much pulp as possible.
Dice roughly and place in a large mixing bowl.
Using a fork, thoroughly mix the onion, ginger, crushed red chillies, coriander, salt and green chillies and then add to the diced tomatoes.
Add the sliced mushrooms, then the beaten eggs and whisk everything together.
Heat half the oil in a large frying pan and add half of the egg mixture.
Fry until cooked, turning once.
Remove the omelette from the pan and keep warm on a serving plate.
Heat the remaining oil in the pan, add the remaining egg mixture and make a second omelette.
Serve the omelettes with Masala Potato Wedges, if liked.
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