Sri Lankan Omelette
Sri Lankan Omelette recipe
Yield
2 servingsPrep
10 minCook
5 minReady
15 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 1 | each |
onions
|
|
| 1 | each |
green chili peppers
|
*
|
| 1 | x |
curry leaves
sprig |
*
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 2 | teaspoons |
cornstarch
|
|
| 25 | ml |
vegetable oil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 1 | each |
onions
|
|
| 1 | each |
green chili peppers
|
*
|
| 1 | x |
curry leaves
sprig |
*
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 1E+1 | ml |
cornstarch
|
|
| 25 | ml |
vegetable oil
|
*
|
Directions
Beat the eggs.
Chop the onion, chilli and curry leaves.
Mix the onion, chilli, curry leaves, salt, pep- per and cornflour into the eggs.
Heat the oil and when hot pour in half the omelette mixture.
Cook for a couple of minutes, carefully turn over and cook the other side.
Make another omelette with the re- maining mixture.
