Gluten free recipe

Bombay Omelette Recipe

Bombay Omelette Recipe

Bombay Omelette Recipe.

Bombay Omelette Recipe

Serves:2

Prep Time: 5-7 mins

Cooking time: under 10 mins

This omelet reminds me of the punchy omelet that I once ate in Mumbai. This recipe isn’t just for breakfast but this preparation is almost a meal, I often make it in the evening when I am too tired to cook anything elaborate.

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Onion: 1

Tomato: 1

Green capsicum: half

Red bell pepper: ½

Yellow bell pepper (Optional but the more the merrier): ½

Coriander: 1/3 cup ( adjust coriander according to your liking. I like a lot of coriander in my Bombay Masala Omelette)

Green chilies: 2 chopped

Eggs: 3

Garam Masala powder: 2 tsp

Paprika or Kashmiri Red Chilli Powder: 1tsp

Oil

Salt to taste

Non-Stick Pan

 

Method:

Peel and finely chop the onion.

Halve the tomatoes, scoop out the seeds ( we don’t want the seeds) discard them, then finely chop the flesh.

Chop the bell peppers, capsicum, green chilies, coriander.

In a hot pan, pour a few drops of oil, saute the onions, capsicum, chilies, bell peppers. Cook for two minutes. Add tomatoes when the other veggies turn light brown. Add salt. let the tomato cook for some time. Give this veggie mixture a minute more to cook.

In a separate bowl, whisk the eggs, paprika powder, and garam masala together.

Add the egg mixture to the veggies pan. Turn the heat to medium and let them cook for a few minutes.

When you see the edges turning brown, you can flip the omelet gently.

Cook the other side for a minute or so. Your Bombay Omelette is done. Serve with a slice of your favorite gluten-free bread or have this with your favorite Chai.

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