Masala Omelette

At the moment GoodFood is screening back to back Nigella Lawson , Nigella Bites and Forever Summer, which is much better watched now than at it’s original screening time in the depths of winter. A scheduling nightmare that caused  even the mild mannered Hugh F-W to remark it might as well have been called F**ck Seasonality.

I still like Nigella she is a magpie for different kinds of food  Plus she doesn’t seem to be adverse to drinking a Bloody Mary as a start to a day cooking.

On Friday Nigella was cooking a masala omelette ( picked up from her book designer who had enjoyed it on holiday (Magpie tendancies on full alert ). This was particularly appealing since I had been brooding about an Indian spiced breakfast ever since the Twispers of sausage naan and bombay omlette began  gentely kicked off by a positive reivew on  Hollows Legs for new London Bombay-style cafe Dishoom.

This is definitely a great hangover food a good hit of chilli much like another firm favourite of mine heuvos rancheros.  I served my omelette wrapped in lavash, a thin middle eastern bread as Nigella suggested , but you could use this  my naan recipe , rolled thin and cooked in a pan.

Masala Omelette

1 tsp vegetable oil
1 spring onion sliced finely
1-2 red chillies
1 clove garlic grated
1/2 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
2 eggs, beaten
Roughly chopped coriander for sprinkling over

Chapatis or lavash to serve

1.Preheat the grill.
2.Heat the oil in a non-stick pan,  fry the spring onion, chilli and turmeric until soft. Add the other spices and fry for another minute stirring occasional, then add the beaten eggs,
3.When the omelette is nearly set, flash it under a hot grill to finish it off,  top with fresh coriander .
4. Place the on top of the sheet of lavash or a chappati and roll up.
5. Delicious especially when dipped in lime pickle.