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| Ingredients: 2 egg vegtable omelettes |
- 6 eggs
- 1/4 cup milk
- 1 pinch salt
- 1 pinch pepper
- 3 teaspoons bacon bits
- 1 diced roma tomato (, or firm tomatoe)
- 5 finely diced mushrooms
- finely diced vegetables (brocolli, shredded carrot, celery)
- 1 cup shredded medium cheddar
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| Method: |
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- whisk eggs, milk, salt, pepper, and bacon bits in bowl.
- combine diced vegtables in another bowl.
- pour into hot griddle/frying pan (a thin layer, enough for one omelette).
- sprinkle vegtables over egg.
- cook until egg begins to lift.
- sprinkle small 1/3 of cheese over and fold omelette.
- place lid over and reduce heat to allow cheese to melt without burning egg.
- repeat for 2 more omelettes.
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Ingredients:
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4 eggs
- 1/4 tsp freshly ground white pepper
- Salt as per taste
- 2 tbsp finely chopped spring onion (only the green part)
- 1/4 cup grated cheddar cheese
- 2 tbsp butter
- 1 tbsp water
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Method:
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- In a bowl, beat eggs
- Add pepper, salt, water and spring onion
- Beat a little to mix; donot overbeat
- Heat 1 tbsp butter in a pan
- When it sizzles, pour half of the mixture
- Use spatula to gently push cooked portions to the centre, tilting the pan to allow the uncooked egg to flow into empty spaces.
- Continue to do this until omelette is set but still moist
- Sprinkle 1/2 cheese over half of omelette
- When the cheese starts melting, with spatula flip the other half of the omelette on top of the one with cheese
- Let it cook for another 1-2 minutes
- Slide the omelette onto serving plate
- Repeat for the second omelette
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4 eggs
- 2 onions, chopped finely
- 2 tomatoes, chopped finely
- 1/4 cup boiled peas
- 1/4 cup French beans, chopped finely and boiled
- 1/4 cup carrots, chopped finely and boiled,
- 3 mushrooms, chopped
- 1 sprig of spring onion, chopped finely
- 3 green chillies chopped finely
- 1/2" ginger, grounded
- 2 garlic flakes, grounded
- Salt as per taste
- 1/4 tsp pepper powder
- 1/4 tsp garam masala
- 2 tbsp butter
- 1 tbsp oil
- 1 tbsp chopped coriander leaves
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| Method: |
- Beat the eggs till frothy
- Add salt and pepper powder to the egg and mix well
- Heat oil in a pan
- Fry onion till golden brown
- Add tomatoes and simmer for 3 minutes
- Add green chillies, ginger-garlic paste
- Add peas, French beans, carrots, mushrooms, spring onion
- Simmer for 2 minutes
- Add garam masala and bit of salt
- Remove from flame and keep the vegetable mixture aside
- Heat another pan (preferably flat for omelette)
- Put butter
- Pour the beaten egg and spread like omelette
- After a minute turn the omelette
- Spread the vegetable mixture on half side of omelette
- Garnish with coriander leaves
- Slowly turn the other half of omelette to cover the vegetable mixture
- Let it get cooked till the down part is golden brown
- Now turn the omelette and let the other side also cook
- Remove from flame and Serve hot
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