Recipe by Kim Green
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4 eggs
2 tbsp cream
1 small onion finely chopped.
2 tomatoes chopped
1/2 cup chopped coriander
1 or 2 small green chilli chopped
2 tbsp butter for sautéing
Salt and coarse ground pepper to season.
2 tbsp cream
1 small onion finely chopped.
2 tomatoes chopped
1/2 cup chopped coriander
1 or 2 small green chilli chopped
2 tbsp butter for sautéing
Salt and coarse ground pepper to season.
Melt butter in a nonstick pan ( med heat).
Add onions and sauté for around 2 mins
Add green chillies ... Stir 1 min
Add tomatoes and stir through for two to three minutes.
Add onions and sauté for around 2 mins
Add green chillies ... Stir 1 min
Add tomatoes and stir through for two to three minutes.
*Push all ingredients to the side of the pan
Whisk the eggs add cream until combined.
Pour the mixture into the cleared half of pan and gently sauté on low heat ( folding ) until eggs firm up. Do not over cook eggs ... They should remain a bit sloppy/ moist.
When desired consistency is reached fold in the onion , tomato and chilli mixture and turn off the heat.
Add the coriander ... gently fold through the entire egg mixture ....
Pour the mixture into the cleared half of pan and gently sauté on low heat ( folding ) until eggs firm up. Do not over cook eggs ... They should remain a bit sloppy/ moist.
When desired consistency is reached fold in the onion , tomato and chilli mixture and turn off the heat.
Add the coriander ... gently fold through the entire egg mixture ....
Season with salt and pepper.
Serve immediately with hot parathas or toast.
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