Masala omelette wrap
A Indian lunch for the galley that fine in moderate seas, about 20 min hands-on.
- Lunch
- Indian
- ⏱ 20 min
- 🌊 Sea tolerance 3/5
- 🌶 Hot
- 🪨 Bare bones
- vegetarian
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Eggs400 g (≈ 8 eggs) (100 g (≈ 2 eggs))
- Onion (brown/yellow)120 g (≈ 1 onion) (30 g)
- Tomato (firm ripe)160 g (≈ 1.5 tomatos) (40 g)
- Coriander / cilantro12 g (3 g)
- Fresh chili20 g (≈ 0.5 chili) (5 g)
- Ground turmeric1.2 g (0.3 g)
- Sunflower / vegetable oil24 g (6 g)
- Wheat tortillas196 g (≈ 4 tortillas) (49 g (≈ 1 tortilla))
- Salt4 g (1 g)
Method
- Beat eggs with finely chopped onion, tomato, chili, coriander, turmeric and salt.
- Cook in the oil as a thin omelette, 3 minutes a side.
- Roll up in a warmed tortilla.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Eggs, Gluten — always check the labels of what you buy.
Per serving
- kcal
- 369
- protein
- 17 g
- fat
- 20 g
- carbs
- 30 g
- sugar
- 5 g
- fibre
- 3 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes