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 by Anjum Anand
Mushrooms go really well with eggs, as do chilli and these simple spices – a quick, easy, mid-week lunch or weekend brunch.
Serves 4
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 Ingredients
3 tbsp vegetable oil
½ small onion, chopped
12 shiitake or chestnut mushrooms, cleaned and sliced
1 green chilli, seeded and chopped
7 large eggs, whisked with 2 tbsp milk
Salt and freshly ground black pepper
1 large plum tomato, chopped
Small fistful of chopped coriander
¾ tsp. garam masala
Method
1. Preheat the oven to 180°C.
2. Heat the oil in a small frying pan with an oven-safe handle. Add the onion and cook until soft and turning golden at the edges.
3. Add the green chillies, mushrooms, garam masala, salt and pepper and sauté for 3–4 minutes or until all the water they have released has dried off.
4. Add the coriander and tomatoes into the eggs and add to the pan. Cook, over a low flame, scrambling the bottom as it starts to set after 2–3 minutes.
5. Cook over a low flame until it is set halfway up the omelette, place the pan under the grill and cook until the eggs are no longer runny when the pan is agitated, around 2 minutes.
6. Turn out and cut into quarters and serve with a side salad.
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