I’ve been eating this for breakfast a lot and and it’s delicious and maybe you want to eat it too?! It’s meant to be fluffy and rustic and full of delicious spicy flavour. And guess what? It is all those things!
How To Make A Smashed & Spicy Omelette
This omelette serves one hungry person.
I used a 25cm cast-iron frypan – but you could use a non-stick one too, of course.
6 cherry tomatoes – I tip a can of cherry tomatoes into a jar and use a few at a time. They are delicious and cook down quickly
1 tablespoon of finely sliced onion
1/2 handful of baby spinach or other greens
1 not-too-spicy chilli, chopped
1/2 tablespoon of nice quality Indian or Malaysian curry powder
1 tablespoon of olive oil
1 tablespoon of grated cheese
herbs – whatever you like – a few lovely leaves torn up
salt and pepper
Heat the oil and fry the onions for a minute or so over a medium-low heat, just until they start to soften. Add the tomatoes and chilli. Cook for a few minutes over low heat until softened and amalgamated.
Add the curry powder, spinach and herbs. Stir around over the heat until the leaves have all wilted. Spread everything out so it fills the pan and allows a bit of space for the eggs to seep between the bits and pieces.
Beat the eggs and pour them in, tipping the pan to distribute well. Sprinkle the cheese on top, and a few grinds of pepper and salt. Cook over a medium-low heat until set.
Use a spatula to fold your omelette in half (it will break, but that’s okay!) Then fold in half again. Flip it over and fry a little longer.
Pop onto a plate – the messier the better – and serve with sliced avocado, more fresh herbs, hot sauce or chutney… or whatever you like!
(Of course you can vary this broken and smashed up deliciousness to taste in all kinds of ways by adding different things! Peas? Chopped up roast potatoes? Peppers?)
Happy messy egging!
What’s your favourite kind of omelette?