Sri lankan omelette

Sri lankan omelette

By
From
S is for Sri Lankan
Serves
2
Photographer
Kim Lightbody

Ingredients

Quantity Ingredient
25g butter or ghee
4 curry leaves
1 green chilli, deseeded and finely chopped
1/2 red onion, finely chopped
4 eggs
1 teaspoon salt
freshly ground black pepper
100g tomatoes, finely chopped

Method

  1. Heat the butter in a large frying pan on a medium heat until foaming, then add the curry leaves, chilli and onion and stir-fry for 6–7 minutes until softened.
  2. Meanwhile, whisk the eggs with the salt and black pepper to taste. Add the tomatoes to the chilli and onion mixture and stir-fry for a further minute before adding the eggs. Stir gently, then cook on a low heat for 5–6 minutes until the top is just set.
  3. Fold the omelette in half and cook for a further minute. Slide onto a plate and serve hot.
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