Mouthwatering Paleo-Friendly Indian Breakfast Omelette Delight

Allergens

Eggs, Dairy (Ghee)

Ingredients

• 8 large eggs
• 1 medium onion, finely chopped
• 2 tomatoes, deseeded and finely chopped
• 1 bell pepper, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/2 cup spinach, chopped
• 1/4 cup coconut milk
• 2 tbsp ghee or coconut oil
• 1 tsp turmeric powder
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• Salt, to taste
• Black pepper, to taste

Instructions

1. In a large bowl, whisk together eggs and coconut milk. Season with salt and black pepper.
2. Heat 1 tbsp of ghee or coconut oil in a non stick pan over medium heat. Add onion and cook until softened and golden brown.
3. Stir in turmeric, cumin, and coriander powder. Cook for 30 seconds, stirring continuously to avoid burning the spices.
4. Add tomatoes and bell pepper to the pan, sautéing until slightly tender. Mix in spinach and cook until wilted. Remove from heat and let it cool. e) Stir the cooled vegetable mixture into the egg mixture. f) Heat 1 tbsp of ghee or coconut oil in a non stick pan over medium heat. Pour in half of the egg mixture and cook until set, about 3 4 minutes. Carefully flip the omelette and cook for another 2 3 minutes or until golden brown. Repeat with the remaining egg mixture. g) Garnish with fresh cilantro and serve immediately.

Chef’s Insight

The combination of Indian spices with eggs creates a unique flavor profile that is both aromatic and mouthwatering.

Notes

Ensure that the vegetables are finely chopped for an even distribution of flavors and textures.