Omelette Pakaki Curry (Spinach & Tomato Omele Recipe
Ingredients:
1 tsp of Garam Masala
5 eggs
Pinch of salt
2 Tbsps of oleo or butter
1 Tbsp of oleo or butter
5 cloves garlic
1 lb of spinach (fresh or thawed)
2 pcs chilies (green, optional)
1 pc onion (large); sliced
3 pcs of tomatoes (large); chopped up
1 tsp of cumin (ground)
1 Tbsp of ginger (fresh); chopped up
2 Tbsps of chopped leaves of coriander
1 c of water
Instructions:
Beat the eggs ’til yolks become lemon-colored. Salt for taste then add Garam Masala, beating once again.
Cook 1/4″ thick omelet with egg and 1 Tbsp butter/oleo using skillet. Slice to small servings. Set it aside then maintain warm temperature.
Sprinkle salt on spinach then cook five minutes while covered. Grind into paste.
Cook ’til golden, chilies, ginger, garlic and onions with 2 Tbsps oleo/butter. Add tomatoes and cumin then cook few more minutes. Add a cup of water then simmer ten minutes.
Add pieces of omelette ’til heated through. Lightly stir then garnish using leaves of coriander.
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