Paleo Indian Breakfast Omelette with Spiced Potatoes & Cilantro-Mint Chutney

Allergens

None

Ingredients

• 8 large eggs
• 2 medium russet potatoes, diced
• 1 small onion, finely chopped
• 2 tomatoes, chopped
• 1 cup fresh cilantro leaves and stems
• 1/2 cup fresh mint leaves
• 3 cloves garlic
• 1
• inch piece ginger, peeled and roughly chopped
• 1/4 cup unsweetened almond milk
• Salt and pepper to taste
• 1 tbsp ghee or coconut oil
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp paprika
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1/4 cup unsweetened almond milk for omelette

Instructions

1. In a blender, combine cilantro, mint leaves, garlic, and ginger to make the chutney. Blend until smooth, then set aside.
2. Heat ghee or coconut oil in a large skillet over medium heat. Add diced potatoes and cook until tender and golden brown. Season with salt, turmeric powder, paprika, cinnamon, and cardamom. Stir occasionally, about 10 15 minutes.
3. In a separate bowl, whisk together eggs, almond milk, salt, and pepper. Set aside.
4. In the same skillet with the potatoes, add chopped onion and cook until translucent. Add chopped tomatoes and cook for another 2 minutes. Remove from heat.
5. Pour the egg mixture over the cooked vegetables in the skillet, gently stirring to combine. Cook over low medium heat for 3 4 minutes or until set but still slightly runny on top.
6. In a separate non stick pan, pour half of the egg and vegetable mixture to create two omelettes. Cover and cook over low heat until golden brown and cooked through.
7. Fold each omelette in half and transfer to plates. Serve with spiced potatoes and cilantro mint chutney on the side.

Chef’s Insight

To enhance the aroma and flavor, add a pinch of asafoetida to the potato mixture.

Notes

Adjust the spices to your taste preference for a truly personalized Indian paleo breakfast.