Kuku — spicy spinach and herb omelette
Unlimited access. Half the price.
Ingredients
8 medium eggs
250g fresh spinach leaves
250g fresh coriander
250g spring onions with green stalks
1½ tsp baking powder
1 tsp Madras curry powder
1 tbsp plain flour
1 tbsp vegetable oil
1½ tsp salt
Method
Wash, drain well, and chop the spinach, coriander and spring onions. Sprinkle with salt and leave for an hour. Gently squeeze out as much liquid as possible, using your hands (you don’t want to break up the leaves too much).
Beat the eggs in a large bowl, and add the baking powder, curry powder, flour and greens. Mix together. Heat the oil in a large omelette pan and pour in the egg mixture. Scramble it lightly, then allow it to set, covered with a dinner plate, for about 2 minutes. The top should set fully.
The omelette can be folded over and then sliced, or left whole like quiche and cut into wedges or quarters.
ieFood
Newsletter
Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.