Gluten-Free Indian Brunch Delight: Spicy Tomato Omelette with Coconut Chutney and Onion Bhaji

Allergens

Eggs (Allergenic to people with egg allergy) - Coconut (Allergenic to people with coconut allergy)

Ingredients

• 6 large eggs
• 1 medium tomato, finely chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• 3 tablespoons coconut chutney (store
• bought or homemade)
• 6 onion bhajis (store
• bought or homemade)
• Fresh cilantro leaves, for garnish

Instructions

1. In a bowl, whisk together the eggs, tomato, onion, garlic, turmeric, cumin, paprika, salt, and pepper. Set aside.
2. Heat a non stick skillet over medium heat. Pour in the egg mixture and cook until set, about 5 minutes. Fold the omelette in half and let it finish cooking for an additional 30 seconds.
3. Serve the spicy tomato omelette on a plate with a dollop of coconut chutney, two onion bhajis, and garnish with fresh cilantro leaves.

Chef’s Insight

To ensure a perfect texture, use fresh eggs for this recipe.

Notes

For a gluten-free meal, ensure that the onion bhajis are made without wheat flour.