Cooking time: 20 mins

Serves: 2

Slow cooking infuses this omelette with the aroma of the herbs and the garlic bits in contact with the pan get deliciously crisp and crunchy.

The tomato chutney is the perfect foil to stop the omelette getting too herby.

Ingredients:

For the omlettes

4 eggs, beaten with salt

1 - 2 Tbsp Oil

1/2 c fresh herbs chopped fine (whatever you have, corriander, green garlic, green onion or a mixture of all of them).

1 tbsp green chillies chopped fine

For the tomato Chutney

1 tsp oil

2 tomatoes grated

1 inch piece ginger grated

2 – 3 slices of green chilli

Pinch of sugar

Salt to taste

How to make it:

• In a bowl combine the green garlic, coriander and chilli and mix well.
• Add the egg and mix well again.
• Heat oil in a frying pan and add the egg mixture.
• Turn flame to lowest and cook till set.
• Top with Tomato chutney and serve.

For the chutney -

• While the omelette is cooking, place another pan on flame.
• Heat oil, add the chilli and allow to splutter.
• Add grated tomato pulp and cook until liquid is released.
• Let liquid evaporate and add ginger sugar and salt.
• Cook until the ginger is cooked and its aroma is released.

Photographs: Stock Xchnge

Photographs are for representative purpose only.