Our Favourite Recipes
A super-healthy, super-quick gluten-free Indian-style omelette.
3 eggs, beaten
1 medium tomato, quartered, deseeded & chopped
2 spring onions, trimmed & finely chopped
A few coriander leaves, chopped
1 level tsp. ground cumin
Salt to taste
Neutral oil to drizzle
- Mix the eggs, tomato, spring onions, coriander, cumin, Sacla’ Vegan Chilli Pesto and salt together in a bowl.
- Place a medium-sized non-stick frying pan over a moderately high heat, swirl the oil around and pour in the omelette mixture.
- When the omelette starts to set at the edges, use the side of a fork to draw these edges towards the centre, tilting the pan so the liquid egg flows into and fills the space around the edges. Repeat until all the egg is set for 2-3 minutes. Reduce the heat to low to allow the top to gently cook through for about 3 minutes until lightly golden on the underside and still moist on top.
- Fold in half or leave flat, slide onto a plate and serve.