Sri Lankan Omelette
(1 serving) Printable Version
To the bowl of beaten eggs, add the onion, chilli, curry leaves, salt, pepper and cornflour. Mix well.
Heat the oil in a frying pan over medium-high heat. When hot pour in half the omelette mixture.
Cook for a couple of minutes, carefully turn over and cook the other side. Make another omelette with the remaining mixture.
This omelette gets a unique flavor from the use of curry leaves and red or green chilis.
Mr Breakfast would like to thank baseball27 for this recipe.
Recipe number 492. Submitted 9/13/2002.
Comments About This Recipe
What do you think of Sri Lankan Omelette?
Overall Average Rating =(out of 5)
Based on 2 votes.
I love it!!! Guess what, I used this recipe at school for food lesson and I cooked it!!!
Comment submitted: 2/9/2010 (#9673)
Shobhana's right. Also a few crubs of maldiv fish also adds to the favor.
Comment submitted: 8/25/2009 (#8595)
It was great for spicy lovers. So nice. I will try it again.
- John from Toronto
Comment submitted: 6/22/2008 (#5588)
From Shobhana M., India:
I have not tried the Sri Lankan Omelette yet as I've just read it now. My family in India makes almost the same kind except that we don't use cornflour and instead of curry leaves we use coriander leaves. We also use green chillies and not red. The eggs are beaten well and then salt and black pepper powder is added and beaten; then chopped onion, green chilli and coriander leaves are added and mixed. Then it is cooked on a hot iron plate or pan with a little oil or butter. Delicious with tomato sauce or ketchup!
Comment submitted: 3/25/2008 (#4887)
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