It comes from the 'All -day breakfast' section of Nigella Bites, and while I started off cooking this as a breakfast dish, I now cook this whenever I get a chance.
Yes, chilli for breakfast may seem odd to some people, I love it, I am a chilli freak though.
The original recipe ,below, is really just a blueprint, as Nigella says this recipe lends itself to many different combination.
1 tsp vegetable oil
1 spring onion, sliced finely
1-2 chillies to taste, red or green
1 clove of garlic, finely chopped
1/4 tsp turmeric
1 tsp ground coriander
1 tsp ground cumin
2 eggs, beaten
freshly chopped coriander for sprinkling over
chapattis to eat with, if you feel like it.
Preheat the grill.
Heat the oil in a non-stick frying pan 20-27cm in diameter, and fry the spring onion, chilli, garlic and turmeric until soft. Add the other spices and fry for another minute, stirring occasionally, then add the beaten eggs, swirling the pan to help the eggs set underneath.
When the omelette is nearly set, flash it under the hot grill to finish it off, and serve with chapattis.
So adaptable, Nigella suggests adding mint or grated ginger, I usually up the garlic and chilli's and leave out the chapatti, sometimes I abandon the grill as I like this quite underdone, nothing worse than a over cooked omelette.