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Spicy Mushroom and Coriander Omelette Recipe
|Onion||1 Small, finely chopped|
|Fresh ginger piece||1 Inch, shredded|
|Crushed dried red pepper||1 Teaspoon (Leveled)|
|Chopped fresh coriander||1 Tablespoon|
|Green chilies||2 , roughly chopped|
|Mushrooms||4 , sliced|
|Eggs||4 , lightly beaten|
|Corn oil||2 Tablespoon|
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
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.