The Omelette

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Preparation info

    • Difficulty


Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About


  • 6 eggs
  • 6 spring onions, finely chopped
  • ½ tsp turmeric
  • 2 tbsp chopped fresh mint
  • 4 tbsp sunflower oil
  • 2 onions, very finely chopped
  • 2 hot green chillies, chopped
  • 2 tbsp chopped fresh coriander
  • 1 tbsp chopped dill


  • Beat all the ingredients together except the oil.
  • Heat the oil in a large pan and pour egg mixture in.
  • Let this cook slowly for five minutes.
  • Slide the omelette onto a large plate cooked side down.
  • Then with a smart flip turn it over and into the pan again. It may break; weep not.
  • Press down and cook for another four minutes until it browns at the edges.
  • You can do these scrambled too.
  • Eat with bread, paratha or roti.