Garden Fresh Gluten-Free Masala Omelette and Tomato Rice Bowl

Allergens

Eggs, Soy (present in turmeric)

Ingredients

• 1. 4 large eggs 2. 2 tbsp olive oil 3. 1 medium onion, finely chopped 4. 1 medium tomato, diced 5. 1/2 cup basmati rice, uncooked 6. 1/2 tsp turmeric powder 7. 1/2 tsp red chili powder 8. 1/2 tsp coriander powder 9. Salt to taste 10. Fresh cilantro leaves for garnish

Instructions

1. Cook the basmati rice according to package instructions, then set aside.
2. Heat 1 tbsp of olive oil in a pan, and sauté onions until golden brown. Add diced tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Sauté for another 3 minutes, then remove from heat and let it cool.
3. In a mixing bowl, beat the eggs with a pinch of salt and pepper.
4. In a non stick pan, pour half of the egg mixture and cook over medium heat until set. Fold in half and let it sit for 1 minute before removing from heat.
5. Repeat step 4 with the remaining egg mixture for the second omelette.
6. To assemble the dish, place one quarter of the cooked rice on each plate, followed by a scoop of the spiced tomato onions, and topped with masala omelettes. Garnish with fresh cilantro leaves.

Chef’s Insight

The perfect blend of spices in this recipe creates an irresistible aroma that will tantalize your senses.

Notes

This recipe can be customized to add protein options such as grilled chicken or paneer.