INDIAN OMELET
I don't know why it is, but I am not a fan of American-style omelets. I love eggs scrambled, coddled, poached, soft and hard boiled . . . but there's something about that thick carpet of egg in omelets that just doesn't sit right with me! Perhaps it's because this is the first omelet I ever had- thin (but not as thin as a crepe-like French omelet) and packed with fresh flavors. It's the kind of thing I whip up at almost any hour of the day (it's really great after you've been out and had one drink too many!). To this day, Mum will make this as a light lunch when she doesn't feel like cooking anything too strenuous. The potato chips are my American touch to this Indian standby.
Provided by Aarti Sequeira
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large bowl, beat the eggs until slightly frothy. (If you are not in a hurry, you can go the extra mile: Separate the eggs and beat the egg yolks in one bowl, the egg whites in another, until very frothy. Gently fold the yolks into the whites. This will make a much lighter omelet!)
- Carefully stir in the onion, chile, cilantro, turmeric and paprika and add couple of generous pinches of salt and a few grinds of pepper.
- Heat the oil in a medium (10 to 12 inch) non-stick skillet over medium-high heat. Keep a heatproof spoonula (a curved, spoonlike spatula) at the ready. When the oil starts to shimmer, pour in the egg mixture.
- Using your spoonula, stir the egg mixture in small circular motions to distribute the onions, chile and cilantro evenly around the pan. This also helps move some of the uncooked egg down to the surface of the hot pan. Sprinkle the potato chips (if using) evenly over the top.
- Reduce the heat to medium, cover the pan, and cook for 1 to 2 minutes. Meanwhile, grab a plate that's as big as your pan.
- Check your omelet. It's all right if it's not fully cooked, but it shouldn't be super-runny. If it is, cover the pan and cook for 1 minute more. Slide the omelet, cooked side down, onto the plate. Then, holding the plate from underneath, place your pan over the plate and flip the omelet back into the pan. The omelet should land with its uncooked side down. Cook, uncovered, for another minute.
- Slide the omelet onto a serving plate, cut it into 4 wedges and serve with fresh cilantro leaves on top!
- Smaarti Tip
- Don't omit the serrano chile even if you don't like spicy foods. Scrape out the seeds and use just the flesh; that slight bitterness really makes this omelet sing.
INDIAN OMELETTE
Indian omelette (or masala omelette) is a popular Indian dish available in every Indian food stall around Malaysia. Very easy and fast to make, for breakfast or as a side dish. This unfolded omelette with crispy, bronzed edges and a soft middle is so delicious even on its own.
Provided by My Recipe To Share
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Dice red and yellow onions into 3 different sizes.
- Combine eggs, onions, chili powder, turmeric, rock salt, and pepper in a large bowl; mix until well combined.
- Heat oil in a large nonstick skillet over medium-high heat until shimmering. Pour in egg mixture, making sure it's evenly distributed in the skillet. Lower heat to medium, cover, and cook for 1 minute. Cut omelette into 8 pieces and continue to cook until egg starts to brown around the edges and appears to have set. Carefully flip with a spatula and cook for 2 more minutes.
Nutrition Facts : Calories 339.5 calories, Carbohydrate 11 g, Cholesterol 372 mg, Fat 27.5 g, Fiber 2.4 g, Protein 13.9 g, SaturatedFat 5.9 g, Sodium 745.3 mg, Sugar 4.9 g
INDIAN OMELET
Start your day off Indian-style and get some pep in your step with some spicy green chiles. This Indian Omelet makes for a mighty fine breakfast.
Provided by My Food and Family
Categories Dairy
Time 18m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Beat eggs and water in large bowl with whisk until blended. Stir in cheese.
- Add onions, chilies, cilantro and cumin seed to large skillet sprayed with cooking spray; cook and stir on medium-high heat 2 min. or until onions are crisp-tender. Add egg mixture; cook 4 to 6 min. or until almost set, occasionally lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. When egg mixture is set but top is still slightly moist, slip spatula underneath omelet, tip skillet to loosen. Cover and let stand 2 to 3 min.
- Slide or flip omelet onto plate; cut in quarters.
Nutrition Facts : Calories 230, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 385 mg, Sodium 240 mg, Carbohydrate 7 g, Fiber 1 g, Sugar 4 g, Protein 17 g
INDIAN SPICED OMELET
This is one of the best omelets you get from vendors on the streets to have between bread slices with maybe some ketchup and green chutney applied to each slice. Have a bite of our street cuisine.
Provided by Girl from India
Categories Breakfast
Time 20m
Yield 1 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in frying pan (I use a non stick pan) and fry the onion, chilli, ginger, garlic until translucent.
- Add turmeric and saute for a minute more.
- Add the other spices and cook for a few minutes more stirring now and then.
- Take them off the flame.
- Beat the eggs lightly and add salt to taste.
- Now add the cooked mix to the eggs.
- Add the green leaves chopped, (cilantro and mint).
- Now add it back to the pan which will have some grease in it.
- Cook for a few minutes and then flip over after sprinkling some lemon drops on the first side.
- You can also place this under a grill to do the second side.
- This goes very well with chapatis/ rotis too.
- N.
- B.
- You can add mushrooms/ carrots/ spinach/ tomatoes to the mix while it is cooking.
Nutrition Facts : Calories 495.4, Fat 15.7, SaturatedFat 3.9, Cholesterol 372, Sodium 175.1, Carbohydrate 95.3, Fiber 7.7, Sugar 22.8, Protein 19.7
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