Motta Porrichu (Spicy Coconut Ginger Omelette)
Ingredients
- 4 large eggs large eggs
- 1/3 cup coconut cream
- 1 1/2 cups red onion
- 2 tablespoons fresh ginger
- 2 tablespoons fresh curry leaves
- 1 chili chili
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground black pepper
- 1 1/2 tablespoons coconut oil
- Matta rice Matta rice Matta rice
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Instructions
- In a medium bowl, whisk the eggs until the yolks and whites are fully combined. Add the coconut cream and whisk until most of the clumps are gone.,Simply Recipes / Ciara Kehoe
- Add the onions, ginger, curry leaves, chili pepper, salt, and black pepper. Mix well until combined.,Simply Recipes / Ciara Kehoe
- Heat a large nonstick pan over medium heat and add the coconut oil. Tilt the pan to coat it evenly with the oil. Add the batter and use a spatula to spread it out evenly. Cook for 2 minutes, uncovered. Then, cover the pan with a lid and cook for an additional 3 minutes. Use the spatula to lift the side of the omelette—the bottom should be golden brown.,Use the edge of the spatula to cut the omelette into quarters and flip each over. Cover the pan again and cook until the bottoms are golden brown and you don’t see any more liquid around the pan, about 2 minutes.,Simply Recipes / Ciara Kehoe,Simply Recipes / Ciara Kehoe
- Enjoy with matta rice on the side, if you’d like.,Leftovers can be refrigerated in a lidded container for up to 1 day. Microwave for 30 seconds or reheat in pan over low heat, covered, until warmed through.,Did you love the recipe? Leave us stars below!,Simply Recipes / Ciara Kehoe
Source
Original recipe: View Original