Spinach And Tomato Omelette Recipe

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Time

0:05 - 0:02

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14537

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Submited by

Hina from Karachi

Ingredients

5 Eggs
1 pound of Fresh Spinach (Palak) (Thaw the spinach well if using frozen)
1 Onion (peeled and sliced)
3 large Tomatoes (chopped)
2 Green Chillies (Hari Mirch) (or to taste - optional) (chopped)
5 cloves of Garlic (Lehsan)
1 tbsp. Fresh Ginger Root (Adrak) (peeled and chopped)
10 tbsp. Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
Salt (to taste)
1 tsp. Garam Masala Powder
1 tsp. Ground Cumin (Pisa Zeera)
1 tbsp. of Butter (Makhan)
Another 2 tbsp. of Butter (Makhan)
1 cup Water

Method

Beat eggs well until the yolks are lemon colored. Add salt to taste and garam masala powder and beat well again.
In a skillet, heat 1 tablespoon of butter. Pour in the egg mixture and cook until omelette is ¼-inch thick and well done on this side. Flip over and cook other side until well done. Remove omelette on a plate and cut into small serving pieces and set aside. Cover omelette to keep it warm.
Add salt to taste to the spinach. Place in a saucepan with about 3 tablespoons of water; mix and let cook covered on low heat for about 10 minutes. Put spinach in a grinder and grind into a smooth paste.
Heat 2 tablespoons of butter in saucepan, add onions, garlic, ginger, and green chillies and cook until onions are golden to transparent. Add cumin and tomatoes and cook for another 5 to 10 minutes.
Add 1 cup water and simmer for about 10 minutes. Add omelette pieces and heat them throughly. Stir lightly a few times. Garnish with chopped coriander/cilantro leaves and serve hot.

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