Spicy Indian Omelette
Eggs are a very good source of the highest quality protein. It is a rich source of selenium, vitamin D, B6, B12 and minerals such as zinc, iron, and copper. In fact, it is second only to mother’s milk for human nutrition.
In a funny way, eggs are the one which unites vegetarians with non-vegetarians. There is a big controversy out there about vegetarians eating eggs. No offence, but here are some funny thoughts when I hear someone saying that he/she is an eggetarian.
Now, besides the nutritional and funny facts, eggs are the easiest thing on earth to cook. It only takes less effort and time. Not to mention the low-risk factor, which is crucial for amateur and aspiring cooks.
Despite its easiness to handle and great taste, it takes years of practice to make a restaurant-grade omelette and it’s the best starting ingredient for a worthy cooking career. This is why every chef begins their career with perfecting the perfectly delicious omelette. To make this more interesting I’ve decided to inject my own idea by making the curry with an omelette.
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|COURSE||CUISINE||RECIPE SERVES||PREP. TIME||TOTAL TIME|
|Side-dish||Indian||3 People||5 Mins||30 Mins|
- Eggs – 4 Nos
- Oil – As required
- Butter – As required
- Onions – 1 cup finely chopped
- Tomato – 2 Nos finely chopped
- Salt – As required
- 1 tbsp. of Pepper powder
- 1 1/2 tbsp. of Chilli powder
- 1/4 cup of finely chopped Coriander leaves
- 5 Curry leaves
- 1/2 tbsp. Cumin powder
- 1 tsp. of Mustard seeds
- 1 glass of Water
Preparing the omelette
- Whisk the eggs in a bowl along with 1 tsp. of salt, pepper powder, finely chopped coriander and onions.
- Heat the oil/butter and butter in a frying pan over medium-low heat.
- Pour a portion of the egg mixture into the pan and tilt the pan from one side to another until the mixture covers the surface of the pan completely.
- Leave the mixture to cook for about 20 seconds.
- Fold it into a roll and move it to another plate.
- Repeat the same procedure and make some yummy omelettes.
- Cut the rolls in squares and keep it aside.
Preparing the curry
- In a pan, add oil and roast mustard seeds.
- Once the mustard seeds start popping, add 2 cups of sliced onions and curry leaves and mix well. Add half tsp. of salt to caramelise the onions quickly.
- Now, add 2 cups of sliced tomato into it. Mix well and cook it for 4-5 mins in medium heat until the tomatoes turn into puree form.
- Add 2 tbsp. of chilli powder, 1 tbsp. of cumin powder, 1 tbsp. of pepper powder, and salt (use as needed). Add one glass of water into it and let it cook for 5 more mins.
- Once the vegetables are cooked well, add the omelette cubes into the curry. Give a nice mix and cook it for 2 more mins.
- Add some finely chopped coriander leaves before you take out.
Serve it with some white rice or with curd rice (writer’s fav).
Sounds yummy, right? What are you waiting for then? Give this dish a try at home and let me know your comments below.
By the way, you must be wondering why the title seems odd. Well, most of us have reached a stage of quarantine life where you badly wanted to cook but are lazy to do so. You want something easy, but delicious and professional. Hence, for all those in search of such easy peasy recipes, we have decided to share our quick and easy egg recipes in this series. Stay tuned for more egglicious recipes in the coming weeks.
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