non-vegetariangluten-free
mangalorean
Meen Alleppey Curry with Boiled Rice
Tangy, creamy Meen Alleppey Curry with simple boiled rice - a gut-friendly, soul-satisfying Kerala delight!
20 min
718 cal
34gProtein
78gCarbs
31gFat
2Recipes
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Perfectly spiced, protein-packed Mangalorean Egg Omelette – quick to make and kid-approved!
A classic coastal Karnataka breakfast! This spicy, fluffy omelette is packed with finely chopped onions, green chilies, and cilantro, all cooked in fragrant coconut oil. A quick, flavorful, and protein-rich meal ready in minutes.
Serving size: 1 serving
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Perfectly spiced, protein-packed Mangalorean Egg Omelette – quick to make and kid-approved!
This mangalorean dish is perfect for breakfast. With 297.67 calories and 13.75g of protein per serving, it's a low-calorie option for your meal plan.
In a medium bowl, crack the eggs. Add the finely chopped onion, green chili, tomato, coriander leaves, red chili powder, turmeric powder, salt, and black pepper.
Whisk the mixture vigorously for 1-2 minutes. Continue until it is pale, frothy, and well-combined. This step is crucial for a light and fluffy omelette.
Heat 1 tablespoon of coconut oil in a non-stick skillet or tawa over medium heat. When the oil shimmers, pour half of the egg mixture into the pan, swirling gently to create an even layer.
Cook for 2-3 minutes, until the edges begin to set and turn a light golden brown. The top surface should start to look less liquid.
Using a spatula, carefully fold the omelette in half or flip it over completely. Cook for another 1-2 minutes until it's cooked through and golden on both sides.
Slide the cooked omelette onto a plate. Add the remaining 1 tablespoon of coconut oil to the pan and repeat the process with the rest of the egg mixture.
Serve the Mangalorean egg omelette hot with toast, pav (bread rolls), or as a side dish with rice and dal.