Parsnip & carrot masala omelette

Name: Parsnip & carrot masala omelette
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 2 tbsp sunflower oil; ½ tsp cumin seeds; 1 small carrot, scrubbed and coarsely grated; 1 small parsnip, scrubbed and coarsely grated; 1 red or green chilli, thinly sliced; 3 salad onions, thinly sliced; 4 British Blacktail Free Range Medium Eggs; ¼ tsp ground turmeric; 2 classic vine tomatoes, finely chopped; 25 g pack coriander, leaves only, roughly chopped, plus extra to garnish; ½ lemon, juice; 2 chapatis, warmed, to serve

This veg-packed, gently spiced omelette makes a wonderful quick meal, or try it for brunch or a weekend lunch.

0 out of 5 stars(0) Rate this recipe

VegetarianHealthySource of fibreSource of protein2 of your 5 a day6 plant varieties

Serves2
CourseMain meal
Prepare15 mins
Cook10 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 tbsp sunflower oil
½ tsp cumin seeds
1 small carrot, scrubbed and coarsely grated
1 small parsnip, scrubbed and coarsely grated
1 red or green chilli, thinly sliced
3 salad onions, thinly sliced
4 British Blacktail Free Range Medium Eggs
¼ tsp ground turmeric
2 classic vine tomatoes, finely chopped
½ x 25g pack coriander, leaves only, roughly chopped, plus extra to garnish
½ lemon, juice
2 chapatis, warmed, to serve

Heat 1 tbsp oil in a large, nonstick frying pan. Add the cumin seeds, carrot, parsnip, chilli and most of the salad onions. Cook for 5 minutes, stirring often, until just tender, then remove and allow to cool a little.
Meanwhile, whisk together the eggs, turmeric and some seasoning in a large bowl. In a separate bowl, stir together the tomatoes, coriander, remaining salad onions, lemon juice and some seasoning.
Stir the cooked vegetables into the egg. Heat a splash of oil in the hot frying pan, ladle in half the egg mixture and spread out evenly. Cook for 2-3 minutes until almost set, then press a chapati firmly on top. Carefully flip it all over.
Spoon half the tomato mixture evenly on the surface, then cook for 2 minutes more, until the chapati is crisp and lightly browned. Fold in half and garnish with coriander sprigs. Repeat to make a second omelette.