For the masala:
2 thin green chillies
6–8 sprigs of coriander (cilantro)
2 garlic cloves
1 cm ( ½ in) piece of fresh ginger
tsp cumin seeds
½ tsp salt
pinch of ground turmeric
For the omelette:
4 eggs, separated
1 tsp plain (all purpose) flour
2 tsp sunfloweror rapeseed oil
knob of butter (optional)
sweet chutney and
buttered warm pain rustique
This omelette is a Parsee speciality originating from Gujarat and should be eaten as soon as it is baked. Whatever you wish to eat with it, be it toast, hot soft bread or croissants, should all be kept ready. For breakfast a really fruity jelly is ideal.
The Parsee would have their omelette with an extra dollop of butter as well (and this I would recommend, though not on health grounds!).
- Grind the masala ingredients to a smooth paste in a mortar with a pestle (or a small bowl with the end of a rolling pin). Alternatively use a clean coffee grinder or small food processor, adding a splash of water, if necessary. Take care you don’t add too much, though, and make it runny.
- Preheat the oven to 220°C/425°F/gas 7.
- Beat the egg whites until very stiff and fluffy. Mix the egg yolks together with the flour and masala paste, loosening with a splash more water, if necessary, then gently fold into the egg whites.
- Heat the oil in a large, 25 cm (10 in) non-stick ovenproof frying pan or flameproof baking dish. When the oil is hazy but not smoking, add in the egg mixture and spread out.
- Dot the butter over the top, if using, and, after a minute or two, when just browning on the base, place the pan into the oven.
- Bake for 5–10 minutes or until the omelette is risen and golden brown on the top, cooked through, light and fluffy. To check whether it is cooked, insert a clean knife into the centre of the omelette and see if it comes out clean.
- Cut in halves or quarters and enjoy with sweet chutney, and warm pain rustique, soft rolls or toast.