This recipe for Masala Omelette and Mango Salsa makes a delicious and healthy meal

For the omelette:
2 eggs per person
½ an eggshell of water per egg
1 t (5 ml) Ina Paarman’s Masala Spice
1 t (5 ml) butter per omelette

For the salsa:
1 large ripe mango, peeled, stoned and diced
1 small yellow pepper, seeded and diced
2 T (30 ml) lemon juice
1 t (5 ml) Ina Paarman’s Green Onion Seasoning
1 small onion, peeled and finely diced
½ hot red chilli, seeded and thinly sliced
1 T (15 ml) Ina Paarman’s Coriander Pesto

How to
For the omelette:
Use an 18-20 cm non-stick pan.Beat the eggs with a fork in a small bowl and add the water and Masala Spice.

Foam the butter over high heat in a non-stick omelette pan. Swivel the browned butter to coat the base of the pan.Add all the egg mixture at once.

Allow the egg to start setting. Tilt the pan, use a spatula to pull the mixture away from the sides and allow liquid to run in towards the sides of the pan.

Keep on tilting and pulling until the omelette has browned on the underside but is still soft and slightly runny on top.Fold the omelette double and serve

For the Salsa:
In a bowl, combine the mango and yellow pepper with the lemon juice and Green Onion Seasoning.

Add the onion and hot red chilli and mix well.

Stir in the Coriander Pesto.

By: Ina Paarman

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