- Prep Time:10m
- Cook Time:15m
- Total Time:25m
- Serves: 2
- Yield: 4 large slices
Ingredients
- 4 -5 large eggs, whisked
- 2 tbsp. potatoes, diced
- 2 tbsp. onions, diced
- 2 tbsp. tomatoes, diced
- 1 tbsp. green capsicum
- 1 large bulb of spring onion, sliced finely
- 3 sprigs of spring onion stalks, sliced finely
- 1/2 c grated cheese of your choice (I used a mix of cheddar, mozzarella and montgomery jack cheeses)
- 1/4 tsp. turmeric
- 1/2 tsp. black pepper powder
- 1/4 tsp. red chilli powder
- 1 tsp. red chilli flakes
- A little butter or oil to grease the pan
- Salt to taste
Instructions
- Grease the cast iron skillet with butter or oil. Toss in the potatoes. Cook covered over medium heat, stirring them occasionally to prevent burning.
- Add the onions, green capsicum and tomatoes. Cook covered for a minute. Season with red pepper flakes.
- In the meantime, whisk the eggs with the spices (red chilli powder, salt, turmeric and pepper).
- Add the cheese and sliced spring onion bulb to the vegetables in the pan.
- Pour eggs into the pan, ensuring that it evenly coats the vegetables and cheese. Sprinkle the sliced spring onion sprigs.
- Cook over low-medium heat until the sides are set and the center is still runny. In the meantime, heat up the oven broiler (500°F).
- Carefully transfer the skillet to the oven, and broil for 3-5 minutes until the egg puffs up like a soufflé. Remove from the oven and let it cook in the pan for a minute.
- Serve hot!
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