I love eggs! Free-range mind. And I eat 4 every morning for breakfast! I get my daily dose of post-gym protein and healthy fats without fail! Hard boiled, scrambled or as an omelette, I eat eggs! The omelette is ubiquitous throughout the world and comes in many different forms such as the frittata (Italian omelette) in Italy, tortilla in Spain (Spanish omelette) or the tamagoyaki in Japan (Japanese omelette).
In Gujarat, India, the birthplace of my parents, the omelette is called a pura. As you can expect, Indian omelettes are spiced up to the high heavens! If there’s no chilli, it isn’t Indian! I loved the omelettes my mum and dad made for me and sometimes mum does still make them. In our household, and I am sure many households, it is the default go-to dish when you are hungry, don’t want to make a fuss in the kitchen and enjoy a filling meal.
Now, I do love my mum’s omelettes, but they tend to leave me feeling a little hungry – must be my big appetite! So, about 3 months ago, after a big morning workout, when I felt hungry enough to eat a cow, I decided to experiment (much to the chagrin of my mother’s traditionalist attitude in the kitchen) with a tin of tuna, and half a tin of mixed vegetables, along with the regular spice, and coconut oil! Up until this point, mum was using olive oil (and vegetable or sunflower oils before that, which play havoc with my immune system) for her omelettes, even though we’d switched to coconut oil – something about frying and “proper” oil ;). Anyway, I ended up cooking a deliciously healthy, tasty, quick and easy meal, rich in protein, good fats and healthy carbs, which was rustled up in 15 mins, and eaten in about 5! You can have this omelette for breakfast, lunch and dinner, and if you reduce the ingredients, a hearty snack! Oh, and if you want to up your greens, this omelette goes perfectly with salad!
I cooked this without the half tin of mixed vegetables because it was late and I wasn’t as hungry as I am after the gym! However, don’t be scared to experiment, have a bit of fun in the kitchen and see what you can come up with!
INGREDIENTS
4 free range eggs
4 cloves garlic (I used a bag we’d frozen before)
2 cm ginger (I used a bag we’d frozen before)
2 green chillies (I used a bag we’d frozen before)
Salt and pepper to taste
Optional: Red chilli powder
Optional: ½ can of mixed vegetables
1 can of tuna (remove the brine)
½ teaspoon dried corriander
1 teaspoon coconut oil
RECIPE
- In a bowl, whisk up the eggs, garlic, ginger, chilli, salt, pepper, seasoning and tuna (and mixed vegetables);
- Heat up a teaspoon of coconut oil in a large non-stick frying pan;
- Pour the mix into the frying pan and cook on a medium heat for about 5 minutes, the bottom is cooked;
- Turn on the solar grill to full and place the frying pan in there for about 5 minutes whilst the top of the omelette cooks. If you don’t have a solar grill and/or want to flip the omelette, good luck!
- Once it cooks to your taste, place a large plate over the frying pan, carefully flip over, and you are ready to eat!
Preparation time: 5 minutes
Cooking time: 10 minutes
Eating time: 15 minutes
Serves up to 2 people
This was a meal for me, but it could easily feed 2! My rule of thumb is 2 eggs per person 🙂
Let me know how you get on and please feel free to provide feedback 🙂
