Saag paneer omelette recipe
Give omelettes an Indian makeover with this spinach and paneer recipe that has the gentle, warming heat of ginger and turmeric. Ready in just 20 minutes and served with a refreshing cucumber yogurt, it makes an easy midweek dinner for two.
See method- Serves 2
- 5 mins to prepare and 15 mins to cook
- 458 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 1 tsp olive oil
- 100g paneer, cut into small cubes
- 1 garlic clove, crushed
- 1 tsp finely grated ginger
- 1 tsp mustard seeds
- 150g baby spinach
- 4 eggs
- 4 tbsp milk
- 1 tsp turmeric
- 20g butter
- 50g cucumber, finely diced
- 100g low-fat yogurt (optional)
- 50g mixed salad leaves, to serve
Each serving contains
- Energy
- 1905kJ 458.0kcal
- Fat
- 38g
- Saturates
- 18g
- Salt
- 1.3g
- Sugars
- 4g
of the Reference intake
Carbohydrate 4.1gProtein 28.9gFibre 1.9g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Heat the oil in a nonstick, 20cm ovenproof frying pan over a medium heat. Fry the paneer for 3 mins until golden; transfer to a plate. Cook the garlic, ginger and mustard seeds in the pan for 1 min until the seeds start to pop. Add the spinach, wilt for 1 min, then mix with the paneer.
- Keeping the pan over a medium heat, break 2 eggs into a bowl, add half the milk, half the turmeric and some seasoning. Beat with an electric whisk for 3 mins until it doubles in volume and is frothy.
- Melt half the butter in the pan, then add the egg. Use a spatula to bring in the edges of the omelette, so it starts to set. Cook for 2 mins.
- Spoon half the paneer and spinach mix over one half of the omelette; transfer to the oven for 2 mins to puff up and set the top.
- While it cooks, mix the cucumber and yogurt with some seasoning.
- Fold the omelette in half to cover the filling. Repeat to make the second omelette. Serve with the cucumber yogurt and salad leaves.
- See more Vegetarian recipes
