Mini Masala Omelettes (V)
Flavoursome Indian recipe suitable for kids 1 year plus
A delicious kid’s snack that quickly curbs hunger pangs and takes less than 10 minutes to prepare, so it’s great as an after school snack or quick meal during the Easter holidays.
The omelettes are protein-rich - excellent for children’s growth and development, and the delicious aroma from the garam masala combined with the cute, teeny weeny size, makes this extremely appealing to kids.
Aaliyah (now three years old) LOVES these omelettes, so I like to serve them in as many different ways as possible. Her favourite is her masala omelettes served with a side of warmed low salt and low sugar baked beans (also superfoods). She likes to dip them in the bean juice, take a bite and thank me for cooking it for her after every mouthful. It’s lovely to hear her say that seeing as she has no qualms about telling me if she thinks something is ‘disgusting’!
Here are a few other ways you can serve these masala omelettes:
- Omelette Toasty – served between two slices of toast
- Omelette Roti Roll – served Asian style rolled in a chapatti
- A ‘Garden’ Omelette – served with fresh vegetables or salad
Although Aaliyah is three years old now, I was also cooking these omelettes for her when she was just one years old but without the accompaniments. So feel free to serve this up for your little ones too.
SuperFoods included – onion, tomatoes, olive oil SuperSpices included – black pepper, garam masala, cumin
Serves 1. Total cooking and preparation time: 8mins.
- 1 egg
- ¼ small onion – peeled, finely chopped
- 2 baby plum tomatoes (or ¼ regular tomato) – washed, chopped
- Pinch of ground black pepper
- Pinch of ground garam masala
- Pinch of ground cumin
- 3-4 fresh coriander leaves – washed, finely chopped
- Salt (optional)
- 1 tsp olive oil
Crack the egg into a bowl, and add the onion, tomatoes, black pepper, garam masala, cumin, coriander leaves and salt (if adding for older kids), and whisk the whole lot together.
Heat the oil in a small non-stick frying pan and add half of the egg mixture. Cook on med-low heat for 2 minutes and when top is no longer runny, turn it over and cook on the other side for 1 minute. Remove from the heat and repeat for the second omelette.
Tip: If you don’t have a small frying pan to make mini omelettes, make one large one instead.
For adults make 2-3 eggs and double up the ingredients.