Gluten-Free Indian Breakfast Delight: Mouthwatering Masala Omelette with Coconut Rice Bowl

Allergens

Eggs, Tree Nuts (Almonds)

Ingredients

• 4 large eggs
• 1/2 cup diced tomatoes
• 1/2 cup diced onions
• 1/2 cup diced bell peppers
• 1/4 cup chopped cilantro
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garam masala
• Salt and pepper, to taste
• 2 cups cooked basmati rice
• 1/4 cup unsweetened coconut flakes
• 2 tablespoons coconut oil
• 2 tablespoons butter
• Toasted almonds, for garnish

Instructions

1. a. In a mixing bowl, whisk together eggs, diced tomatoes, onions, bell peppers, cilantro, turmeric, coriander, cumin, garam masala, salt, and pepper. Set aside. b. Heat 1 tablespoon of coconut oil in a non stick pan over medium heat. Pour the egg mixture into the pan and cook until set, about 3 4 minutes per side. Fold the omelette in half and cook for an additional 1 2 minutes. Remove from pan and keep warm. c. In a separate pan, melt butter over medium heat. Add cooked basmati rice and coconut flakes. Sauté until the rice is heated through and lightly crispy, about 3 4 minutes. Season with salt and pepper to taste. Divide rice between 4 bowls. d. Top each bowl of rice with a slice of the masala omelette and garnish with toasted almonds. Serve immediately.

Chef’s Insight

The combination of flavors and textures creates a unique experience that will leave your guests craving more.

Notes

Feel free to experiment with different vegetables or spices for a personalized touch.