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🍽️ Omelets with Tomato-Onion-Coriander Chutney

298 kcal · 30 min · 4 servings

Omelets with Tomato-Onion-Coriander Chutney Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the tomatoes thoroughly and cut them in half.
  2. 2. Heat oil in a pot and fry mustard and cumin seeds in it until fragrant.
  3. 3. Add the halved tomatoes, sugar, and 2 to 3 tablespoons of lemon juice to the pot.
  4. 4. Let the mixture simmer on low heat for about 4 minutes.
  5. 5. Season the chutney with salt and pepper and remove it from the heat.
  6. 6. Peel the onions and slice them into thin rings.
  7. 7. Wash the chili, optionally remove the seeds, and chop it finely.
  8. 8. Wash the coriander, shake it dry, and pluck off the leaves.
  9. 9. Beat the eggs in a bowl and season them lightly with salt.
  10. 10. Divide all ingredients into four equal portions to make four omelets.
  11. 11. Heat butter and oil in a hot pan until the butter foams.
  12. 12. Pour the first egg mixture into the pan.
  13. 13. Sprinkle the egg with onion rings, chopped chili, and coriander leaves.
  14. 14. Place a lid on the pan and let the omelet cook for about 4 minutes.
  15. 15. Ensure the omelet stays juicy inside and moist-glistening on top.
  16. 16. Repeat the process with the remaining three portions.
  17. 17. Plate the omelets.
  18. 18. Place a dollop of chutney in the center of each omelet.
  19. 19. Serve the dish immediately.

Nutrition per serving