Curry Omelette
A quick and cozy omelette made with leftover curry sauce, perfect for a flavorful breakfast, lunch, or dinner.
Ingredients
Main ingredients
- 3 large large eggs
- 2 to 3 tablespoons leftover curry sauce
- 1 tablespoon milk or water for fluffiness
- 1 teaspoon butter or oil
- 1 tablespoon chopped onion or scallion optional
- 1 tablespoon chopped cilantro optional
- 1 pinch salt to taste
- 1 pinch chili flakes or ground pepper if you like heat
Instructions
Preparation
- Beat the eggs with milk or water and a pinch of salt until nicely combined.
- Warm your curry sauce in a small pan until hot and thickened slightly. If it’s too thick, loosen with a spoon of water. If it’s thin, simmer for a minute.
Cooking
- Heat a nonstick skillet over medium and add butter or oil. If using onion, sauté until soft.
- Pour in the eggs. Let the edges set, then gently pull them toward the center with a spatula, tilting the pan to let the runny egg fill the gaps.
- Spoon the hot curry sauce over one half of the egg. Fold the omelette and cook for another 20 to 40 seconds, just until set but still tender.
- Slide onto a plate and top with cilantro. Eat right away.
Notes
Pro tips for a silky texture: Keep the heat medium for soft, custardy eggs. Use a nonstick skillet, and if your pan is aging, a bit more fat helps. Adjust sauce amount for spice level and consider adding a pinch of fresh curry powder into the eggs before cooking for a bright spice vibe.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 7gProtein: 20gFat: 22gSaturated Fat: 10gSodium: 400mgFiber: 1gSugar: 1g
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