The bomb-lette
A banging recipe, bursting with Bombay flavours, packing that extra folic acid fix from our +ENERGISE eggs. Punchy spices, chilli heat, tangy lemon – prepare your tastebuds, and get ready for a speedy recipe that will become your midweek meal saviour, and fiery weekend friend.
10 minutes
Serves 2
Nutritional Information
| Calories | 499 |
| Protein | 14.14g |
| Fat | 20.4g |
| Carbohydrates | 3.65g |
| of which sugars | 3.58g |
Ingredients
- 4 Enriched +Energise eggs
- 2 spring onions, finely sliced
- 2 tomatoes, seeds removed and finely chopped
- 15g bunch of fresh coriander, stalks and leaves finely chopped, plus a few extra sprigs
- 1 green or red chilli, finely chopped
- ½ teaspoon garam masala
- ½ teaspoon ground turmeric
- 2 tablespoons olive oil
- ½ lemon
- 50g baby spinach, washed
Method
- Whisk the eggs together until well mixed. Season and whisk in the spring onion, tomatoes, coriander (reserving a handful), chilli and spices.
- Heat half of the oil in a non-stick frying pan and pour in half of the omelette mix. Swirl the eggs around the pan, pushing the mix into the middle and then tilting the pan until set. Cook for 2-3 minutes until just set and golden underneath. Carefully flip the omelette, with a spatula and cook until just golden, then slide onto a plate. Repeat with the remaining oil and omelette mix.
- Dress the spinach in the lemon juice and season. Serve on top of the omelette with the extra coriander.
