Brunch Egg and Potato Omelette
PakistaniBrunchDesi eggsEasy
A hearty omelette with soft potato, onion and coriander — a filling brunch for slow mornings.
Prep time10 min
Cook time12 min
Total time22 min
Servings2
Ingredients
- 4 Desi eggs
- 1 medium potato, peeled and diced small
- 1 small onion, finely chopped
- 2 tbsp fresh coriander, chopped
- 1 green chilli, chopped
- 1/4 tsp red chilli powder
- 1/4 tsp salt
- 1 tbsp oil or butter
Method
- Heat oil and fry the potato on medium heat for 6–8 minutes until soft and lightly golden.
- Add the onion and green chilli; cook 1 minute more.
- Beat the eggs with salt and red chilli powder; pour over the potato.
- Cook on low heat until the eggs are almost set, then fold in half.
- Slide onto a plate, garnish with coriander and serve hot with toast or roti.
Nutrition — estimated per serving
Calories (estimate)300 kcal
Protein (estimate)15 g
Fat (estimate)18 g
Carbs (estimate)16 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Dice the potato small so it cooks through quickly. Food safety: cook until the eggs are fully set. Allergens: contains egg and milk (butter). Substitute: use sweet potato instead of regular potato, or add capsicum. Nutrition figures are estimates only, based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).