Bombay omelette

To make a speedy vegetarian meal for one, try this spicy omelette. You can use any curry powder that might be hanging around the storecupboard

  • Prep:10 mins
    Cook:10 mins
  • Serves 1
  • Easy

Nutrition per serving

  • kcal 475
  • fat 29g
  • saturates 15g
  • carbs 29g
  • sugars 7g
  • fibre 5g
  • protein 21g
  • salt 1.4g


  • 50g Greek yoghurt
  • small pack coriander, leaves finely chopped, stalks reserved
  • ½ lime, juiced
  • 1 tbsp butter
  • ½ red onion, sliced
  • 1 small garlic clove, crushed
  • ½ red chilli (deseeded if you don't like it too hot), finely chopped
  • 1 tsp curry powder
  • 2 eggs, beaten
  • 1 tortilla


  1. Mix the yogurt with half the coriander leaves, the lime juice, then season and set aside.

  2. Melt the butter in a non-stick frying pan (ideally with a base a little smaller than the tortilla) over a medium heat, add the onion and  fry for 2-3 mins or until softened. Add the coriander stalks, garlic and chilli, and cook for 2 mins more or until softened but not coloured. Add the curry powder and stir to coat well. Pour the beaten eggs into the pan and, once it’s beginning to set, draw the egg in from the sides with a spatula, allowing the uncooked egg to fill the gaps at the side – this ensures the base doesn’t overcook before the top has set.

  3. To serve, heat the tortilla in the microwave for 20 secs, then spread with the yogurt mixture. Slide the omelette on top, sprinkle with the rest of the coriander leaves and roll up, tucking in the edges if you can. Slice in half, to serve.

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