Monday, August 12, 2013

Carrot and Coriander Omelette

A quick, healthy, vegetable and herb-laden lunchtime omelette in a vaguely Persian style. Serve hot or cold, cut into wedges, with ketchup and salad.


  • 2 large carrots, peeled and finely grated.
  • 1 medium onion, peeled and finely chopped.
  • a couple of cloves of garlic, peeled and chopped.
  • a good bunch of fresh coriander leaves, coarsely chopped.
  • 6 eggs.
  • cumin, salt and pepper to season.
  • vegetable oil.
  • Grated Parmesan or similar cheese.
Saute the onion, garlic and carrot in a frying pan in a little oil.
Once the onion has softened, sprinkle over the cumin, salt and pepper and fry for a minute more.
Now add the fresh coriander and fry for a minute more to wilt the leaves.
Take the pan off the heat and let the fried veg mix cool a bit.
Meanwhile, break the eggs into a bowl and beat together.
Mix the fried veg into the beaten eggs, adding more seasoning if required.
Put a little more oil into the pan and pour the egg and veg mixture in.
Cook over a lowish heat on the stove top until it has set most of the way through.
Sprinkle grated parmesan over the top of the omelette and finish it off under the grill.

Serves 3.