Indian Breakfast Delight: Gluten-Free Masala Omelette with Crispy Potatoes and Steamed Rice

Allergens

Eggs

Ingredients

• 6 large eggs
• 2 medium potatoes, diced
• 1 cup steamed rice
• 1/4 cup chopped onions
• 1/4 cup chopped tomatoes
• 1/4 cup frozen peas
• 1 tablespoon ghee or oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 2 green chilies, minced
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon coriander powder
• Salt, to taste
• Fresh cilantro leaves, for garnish
• 1 tablespoon chopped onions, for garnish

Instructions

1. Heat the ghee or oil in a pan over medium heat. Add mustard seeds and let them splutter.
2. Add cumin seeds, onions, tomatoes, and green chilies to the pan and sauté until the onions turn golden brown.
3. Stir in turmeric powder, red chili powder, coriander powder, and salt, and cook for another 1 2 minutes.
4. Add the potatoes to the pan, mix well, and let them cook until they are tender and slightly crispy.
5. In a separate bowl, whisk the eggs with salt and some of the cooked onion mixture until fully combined.
6. Pour the egg mixture into the pan with the potatoes and cook over medium heat, lifting the edges to let the uncooked egg run underneath, until the omelette is set and golden brown.
7. Garnish with fresh cilantro leaves and extra chopped onions before serving.
8. Serve the Masala Omelette alongside steamed rice and enjoy your delicious gluten free Indian breakfast.

Chef’s Insight

To achieve the perfect texture for the omelette, make sure to lift the edges while cooking so that uncooked egg runs underneath.

Notes

For a complete gluten-free experience, ensure all ingredients are certified gluten-free.