Créé avec l’IA
Classic Indian Anda Omelet
20 min 238 kcal par portion Facile
Ingrédients
4 Portions
- large eggs8 pieces
- chopped onions1 cup
- chopped tomatoes1 cup
- chopped green bell peppers0,5 cup
- chopped cilantro0,25 cup
- green chilies, finely chopped2 pieces
- cumin powder1 teaspoon
- turmeric powder1 teaspoon
- salt1 teaspoon
- vegetable oil2 tablespoons
Instructions
- 1
Crack the 8 large eggs into a large mixing bowl and beat them well until they are fully blended.
- 2
Add the chopped onions, chopped tomatoes, chopped green bell peppers, chopped cilantro, and finely chopped green chilies to the beaten eggs. Mix well.
- 3
Stir in the cumin powder, turmeric powder, and salt into the egg mixture, ensuring all the spices are evenly distributed.
- 4
Heat 1 tablespoon of vegetable oil in a non-stick frying pan over medium heat.
- 5
Pour half of the egg mixture into the pan, spreading it evenly.
- 6
Cook the omelet for about 3-4 minutes, or until the bottom is set and lightly golden.
- 7
Carefully flip the omelet and cook the other side for another 2-3 minutes.
- 8
Remove the omelet from the pan and repeat the process with the remaining egg mixture, using the second tablespoon of vegetable oil.
- 9
