Sunday, 4 March 2012

Masala Omelette with Peppers

Masala Omelette with Peppers and toast and homemade marmalade
ps I guess I should clean the mustard oil off my camera lense...
Masala Omelette with Peppers
I haven’t written much for a few days because I’ve been cooking the same old, which I’ve already described in earlier posts.  On Wednesday night I did make some lovely masala coconut shrimp for my granddaughter, but we gobbled them up before I had a chance to take a picture, so that put a premature conclusion to that post!
Nevermind.  Today being Sunday, I had lots of time to prepare and photograph this mornings’s breakfast of masala omelette with peppers.  There is so much talk of raw food and their health enhancing enzymes, so I deliberately kept the peppers as fresh as possible, just barely warming them through, to keep the enzymes alive and happy.
The Masala
I have to confess to using a teaspoon of a commercial boxed masala.  Roasting and grinding spices for a single omelette felt overly precious, to tell you the truth. 
The Vegetables and Eggs
1 teaspoon mustard oil
½ teaspoon dark mustard seed
½ teaspoon cumin seeds
½ red onion, diced
1 jalapeno pepper, diced
½ inch fresh ginger, finely diced
1 large fresh garlic clove, chopped
1 sweet red pepper, diced
10 stalks cilantro
2 eggs
½ teaspoon pomegranate molasses
salt to taste  
Put the pan on medium high heat, and dice the onion and ginger while the pan is getting hot.  Add the oil, and after a minute or so, test the heat by dropping a few mustard seeds in the oil.  If they turn white and sizzle, add the rest of the mustard seeds.  Add the cumin seeds, and let sizzle for a few moments, then add the onion and ginger, stirring and turning the heat down to medium.  When the onions are translucent and a bit caramelised, add the garlic and diced jalapeno.  Cook for a few minutes, then add the masala powder, and cook for another minute or so.  Meanwhile, beat the eggs with the pomegranate molasses, and then add the diced red pepper to the pan. Stir to get the pepper well covered in onions and spices, then pour the egg mixture into the pan.  Tip the pan to get the egg mixture to flow into a nice circle.
Cover the pan to let the eggs cook, which should take a couple of minutes.  Using scissors, cut the cilantro over the eggs.   Sometimes I fold the circle of eggs over, but today I left them showing their colours.  I do love a breakfast that makes my taste buds jump and dance, and today’s masala omelette with peppers certainly did that!