The other day I made Curry w/ Multicolored Potatoes, Peanuts, & Sprouts and Florida Avocado Dip w/ Greek Yogurt & Walnuts. I tend to turn all of my leftovers into Burritos. Although I'm also incredibly fond of making omelettes. They only take a few minutes to toss together and are a delicious way to start the day. I don't always make a curry omelette, but it is an absolutely delicious dish and I highly recommend it!
You could certainly have breakfast for dinner, though, and eat omelettes any time of the day. I tend to opt for Nachos in the evening when I'm trying to use up the last of my leftovers. But omelettes, burritos, and nachos are all great ways to turn what you already have in the refrigerator into something new and interesting. As much as curry keeps pretty well and is usually better the next day when all of the flavors have simmered into one another? It's still fun to mix things up with something that isn't just a bowl of curry!
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Variations of Curry Omelette
I've been making a lot of omelettes lately. I'm always looking for a new way to utilize eggs. It's probably because I've lived on several farms and have had to figure out what to do with more eggs than any person can reasonably consume in a single day. So, I've definitely gotten creative with adding in as many eggs to dishes as is possible! Although it's been a few years since I've had quite that many chickens, the egg sentiment does still hold. I can't always manage to eat 3 eggs in a single sitting with copious amounts of curry, avocado dip, and sprouts. But I will take almost any excuse to throw eggs at leftovers.
This Curry Omelette consists of multicolored potato curry, Florida avocado and Greek yogurt dip with walnuts, and a handful of sprouts. Feel free to use the basic omelette setup as a vehicle for your own leftovers or bring in your own favorite fruits and vegetables to the table.
This Curry w/ Multicolored Potatoes, Peanuts, & Sprouts recipe requires a large bowl, large pot, skillet, stovetop, and paper towels. It takes about 20 minutes to toss together and then 4 hours to cook down.
I also topped this omelette with Florida Avocado Dip w/ Greek Yogurt & Walnuts.This is entirely optional. You can easily substitute sour cream or omit it entirely. Although this avocado dip is my new favorite thing and I highly recommend giving it a try. It's kind of a mix between hummus and guacamole. And is absolutely delicious!
Cook Omelette
Preheat a skillet on medium with a splash of olive oil.I use a pretty well seasoned cast iron pan to cook eggs, so I don't add any more than a spritz of oil. You may need upwards of a teaspoon for other types of pans, though.Use just enough so that your eggs don't stick.
Meanwhile, crack eggs into a bowl and whisk until fluffy.
Add eggs to the pan and reduce heat to low.It should sizzle a bit when you add the eggs, but shouldn't immediately deep fry. If it cooks too quickly, remove from heat and gradually reheat until low again.
Add toppings evenly across the eggs and add the lid.
Cook covered until barely set, about 5-10 minutes.The goal is to achieve a golden brown on the bottom of the eggs, cooked through the center, while still slightly runny on thee top. Depending on your stove and type of skillet, you may need to turn the temperature down if they're cooking too quickly or up if they're taking too long.
With a large spatula, gently fold one half of the omelette over to make a half circle.If it wasn't entirely set, some egg may drain out as you do this. If that happens, you can add the lid and continue to cook until set. Flip to the other side if it begins to brown too much.
Dollop spinach dip and avocado on top of the omelette. Sprinkle with a dash of salt and pepper.
Serve immediately.
Tips, Tricks, & Notes
For more tips and tricks to making omelettes check out my article on The Fundamentals of Making Omelettes. Particularly why I don't recommend seasoning or adding milk, cream, and other thinning agents to the eggs before cooking, how to prevent the eggs from "turning grey," and why adding cheese at the wrong time can prevent the eggs from setting properly.
This Page Contains Edited Images
As a general rule, I don't like to edit images. Food styling, editing, alteration, and even faking entirely is just as rampant a problem in the recipe realm. Cooking is a very visual art and you can tell when a lot of foods are cooked based on the color. So, when this is altered and you can't use the coloration as a gauge, it makes it quite difficult to follow some recipes. I have an entire article about Food Styling and Unrealistic Expectations of Recipes. My place has very warm lighting, though. So, sometimes my camera overcompensates and ends up with an unnatural hues. I've adjusted the hues, levels, and/or cropped the following images:
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