Coconut and turmeric omelette feast from Ottolenghi Flavour / Flavor (page 145) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

  • spring onions
  • bean sprouts
  • coriander leaves
  • tinned coconut milk
  • fresh ginger
  • limes
  • mint
  • turmeric
  • rice vinegar
  • eggs
  • sunflower oil
  • mirin
  • red chillies
  • green chillies
  • English breakfast radishes
  • banana shallots
  • pink grapefruits

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute rainbow radishes for English breakfast radishes.

  • CynthiasCooking on December 08, 2020

    I made some home fried potatoes with half a can of jalapeños and ground coriander. We used the dipping sauce as a salad dressing and just kind of piled the omelettes, potatoes and salad onto the plate and ate it all tigether.

  • CynthiasCooking on December 08, 2020

    This was a delicious way to have eggs for dinner. Flipping the omelettes in one piece was a bit of an art.

  • meggan on November 27, 2020

    This is a very thin batter so they are very hard to roll but I used a crepe pan and they turned out ok. The sauce and salad are delish.

  • KarinaFrancis on November 24, 2020

    Hmmmm not sure how to review this. The dressing is sensational. The salad is fresh and crisp. The omelettes are really yummy. As a concept it just didn’t work together, there is no way the soft omelette could wrap and dip. I’m sure it could be adapted, maybe make fewer, thicker omelettes and fold them over the filling and drizzle the dressing over the top?

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