Indian Omelette with Vegetable Filling

Ingredients

• 4 tbsp Coconut flakes
• 0.5 tsp Chili flakes
• 4 Spring Onions
• 250 g shiitake mushrooms
• 250 g diced tomatoes
• 20 g Ginger
• 2 Garlic cloves
• 8 eggs
• Salt
• 4 tbsp ghee (or clarified butter)
• 100 ml coconut milk
• Pepper
• 1 pinch ground cumin
• 1 pinch ground coriander
• 1 tbsp lime juice
• 8 stems fresh cilantro

Instructions

1. 1.

   Toast coconut flakes in a dry pan over medium heat until fragrant. Remove and mix with chili flakes. Trim spring onions, wash, and cut into ~5 cm pieces; finely slice some green for garnish. Clean mushrooms and quarter them. Wash tomatoes and halve them. Peel ginger and garlic and mince finely.

2. 2.

   Beat eggs and season with a pinch of salt. Heat a little ghee in a pan and pour about 1/4 of the egg mixture. Let it set briefly, flip, and cook the other side until done. Remove, keep warm in a preheated oven at 100 °C (fan 80 °C; gas: level 1) while making the rest.

3. 3.

   Warm coconut milk in a small pot. Heat remaining ghee in another pan and sauté garlic with ginger. Add onions and shiitake mushrooms, stir for 2–3 minutes over high heat so they stay slightly firm. Season with salt, pepper, cumin, coriander, and lime juice. Blend coconut milk with an immersion blender until frothy, then pour into the vegetables and mix well. Fold in tomatoes and taste.

4. 4.

   Arrange each omelette on a plate, filling with some of the vegetable mixture, and sprinkle with chili‑coconut flakes. Shake cilantro dry and garnish the Indian omelettes with spring onion strips and fresh cilantro before serving.