Name: Parsee spiced omelette
Yield: Serves 4
Cuisine: India
Ingredients: strips of naan and tomato relish, to serve; 60 ml/4 tbsp sunflower oil or light olive oil; 30 ml/2 tbsp fresh coriander (cilantro) leaves, finely chopped; 4 spring onions (scallions), very finely chopped; salt, to taste; 2 fresh red chillies, finely chopped (deseeded if preferred); 4 eggs, separated

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

This recipe, Parsee Poro, comes from the colourful collection of Parsee cuisine that is prevalent in west India. It is often served at breakfast, but can also be enjoyed as a first course, with naan bread, and drizzled with a tomato relish.

Ingredients

4 eggs, separated
salt, to taste
4 spring onions (scallions), very finely chopped
2

Method

Separate the eggs and beat the whites until soft peaks form. Add the yolks and salt and blend well.
Divide the spring onions, red chillies and chopped coriander into four equal portions.
Heat 15ml/