Recipe: Taste The Himalayas With This Unique Omelet!
In Nepal, food is the fabric of life that binds everyone together and always the center of conversation. “Have you eaten?” “What did you eat?” “Are you hungry now?” “What will you eat tonight?” This is one of my favorite Nepalese dishes. Photographed in my kitchen in Pokhara, this recipe is part of a collection I am putting together for release in the next few months. I know you will love it as much as I do.
You too can discover the unique, delicious flavors and health benefits of Nepalese cooking for yourself.
Nepalease Masala Omelette
- 2 eggs (anda)
- 2 tbsp. chopped tomatoes (golbheda)
- 1 tbsp. finely chopped onion (pyaj)
- 1 fresh chopped chilli (khursani)
- Pinch of salt (nun)
- Pinch pepper (marich)
- ¼ tsp. turmeric (besar)
- ¼ tsp. garam masala
- ¼ tsp. cumin powder (jeera)
- ¼ tsp. coriander powder (dhaniya)
- 1 tbsp. fresh coriander (dhaniya)
- Optional: 1 tsp. lemon (kaagati)
- Whisk the eggs well and combine with all the ingredients in a bowl.
- Heat the oil in a frying pan on a low-medium temperature and pour in the mixture.
- When a base has formed or the omelet looks half-cooked, loosen the omelet from the pan, be brave and flip the omelet. Turn the heat off and leave in the pan for 1 more minute. The remaining heat will finish cooking the omelet.
- Omelets keep cooking a little after being served. Remember to take the omelet off the heat and onto a plate just before it is ready, then sprinkle with fresh coriander. You can also finish with a small squeeze of lemon if you wish.
Enjoy for breakfast or as a snack with flatbread. Some people like their eggs well cooked, however, I prefer the omelet to be only just cooked with the eggs still soft and fluffy. It’s a personal choice.
Add to the comments section below a picture of your masala omelet!
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