Omelette w/ Mini Potato Curry & Sprouts
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.
Equipment
- Skillet w/ Lid
- Stovetop
- Small Bowl
Ingredients
Potato Curry
- 1 c. peanuts unroasted, unsalted
- 1 tomato quartered
- 3 cloves garlic minced
- 1 tbsp. ginger fresh, minced
- 2 habaneros minced
- 2 jalapeños minced
- 1 knob onion diced
- 1 tsp. turmeric fresh, minced
- 2 limes juiced
- 1 tsp. coriander
- 1 tsp. cumin
- 1 tsp. curry powder
- dash salt
- dash pepper
- 3 cans coconut milk
- 16 oz. tofu firm or extra firm
- 1-2 tbsp. high heat oil
- 100 g. vermicelli rice noodles (~1/2 package)
Avocado Dip
- 3 Florida avocados
- 3 cloves garlic
- 3 limes juiced
- 3/4 c. Greek yogurt
- 1 c. walnuts
- 2 tbsp. olive oil
- dash salt
- dash pepper
Omelette
- 1/4 c. curry
- splash olive oil
- 3 eggs whisked
- dollop avocado dip
- handfull sprouts
- dash salt
- dash pepper
Instructions
Prepare Ingredients
- 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.