Spicy Mushroom and Coriander Omelette
|Onion||1 Small, finely chopped|
|Fresh ginger piece||1 Inch, shredded|
|Crushed dried red pepper||1 Teaspoon (Leveled)|
|Chopped fresh coriander||1 Tablespoon|
|Green chilies||2 , roughly chopped|
|Mushrooms||4 , sliced|
|Eggs||4 , lightly beaten|
|Corn oil||2 Tablespoon|
Cut the tops off the tomatoes and remove as much pulp as possible.
Dice roughly and place in a large mixing bowl.
Using a fork, thoroughly mix the onion, ginger, crushed red chillies, coriander, salt and green chillies and then add to the diced tomatoes.
Add the sliced mushrooms, then the beaten eggs and whisk everything together.
Heat half the oil in a large frying pan and add half of the egg mixture.
Fry until cooked, turning once.
Remove the omelette from the pan and keep warm on a serving plate.
Heat the remaining oil in the pan, add the remaining egg mixture and make a second omelette.
Serve the omelettes with Masala Potato Wedges, if liked.