Nandu Omelette

Instructions

1. 1

   Prepare the Crab Masala Filling

   • Heat 2 tbsp of coconut oil in a pan over medium heat. Once hot, add the mustard seeds and let them splutter.
   • Add the curry leaves and sauté for 30 seconds until fragrant.
   • Add the finely chopped onions and sauté for 4-5 minutes until they turn soft and translucent.
   • Stir in the ginger garlic paste and green chilies. Sauté for another minute until the raw aroma disappears.
   • Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they break down and become mushy.
   • Reduce the heat to low. Add the turmeric powder, red chili powder, garam masala, 0.5 tsp black pepper powder, and 0.75 tsp salt. Mix well and cook the spices for 1 minute.
   • Add the shredded crab meat to the pan. Gently mix to coat it with the masala. Cook for 3-4 minutes, allowing the flavors to meld.
   • Stir in the chopped coriander leaves, turn off the heat, and transfer the crab filling to a bowl to cool slightly.
2. 2

   Prepare and Cook the Omelettes

   • In a separate bowl, crack 2 large eggs. Add a pinch of the remaining salt and a pinch of the remaining black pepper. Whisk vigorously for about a minute until the eggs are light and frothy.
   • Heat 1.5 tsp of the remaining coconut oil in a small non-stick frying pan over medium-low heat. Swirl to coat the pan.
   • Pour the 2-egg mixture into the pan. Let it cook undisturbed for 1-2 minutes, until the edges begin to set but the center is still slightly liquid.
   • Spoon one-fourth of the prepared crab masala onto one half of the omelette.
   • Carefully use a spatula to fold the other half of the omelette over the filling.
   • Press down gently and cook for another 1-2 minutes, flipping once if desired, until the omelette is cooked through and golden brown.
   • Slide the finished omelette onto a serving plate.
3. 3

   Repeat and Serve

   • Repeat the process in Step 2 with the remaining eggs, oil, and crab filling to make three more omelettes.
   • Serve the Nandu Omelettes immediately while hot, garnished with extra coriander leaves if desired.
   • Enjoy with steamed rice, toast, or Malabar parottas.