It was a while since I last made an omelette. But this morning was special. It was the first day of my extra-ordinary summer vacation. I usually feel hungry around 11 a.m. so this time round I said why not make an omelette. The task seemed forbidding at first, but surfing a few recipe sites made the old confidence come back to me. As it turned out, I set myself to the task rather well and what followed was an inspired 30 minutes (or was it 40?) in the kitchen having the time of my life. The omelette was delicious and I'd like to share the way I made it on this blog post.
TO SERVE - 3
INGREDIENTS
Butter - to spread across the pan (twice)
Salt - to taste
Onion (medium) -1
Chilli green -1
Tomato (medium) -1
Eggs - 3
Milk - half cup
Chilli powder red - pinch
Pepper - 2 pinches
Worcestershire sauce - 1 teaspoon
Cheese cubes grated - 2
Coriander freshLemon (half)
COOKWARE
Chopping board
Non-stick pan (large) with lid
Vessel to beat the eggs
Egg beater
Grater
METHOD
Chop the onion and chilly. Chop the tomato. Put butter in the pan and spread it out on low flame. Add onion and chilly. Saute till golden brown. Add chopped tomato. Mix well. Remove from pan and keep aside. Whip the eggs in a separate bowl with milk, salt, pepper, chilli powder and sauce. Grate the cheese and keep separately.
Put butter in the pan for a second time. Pour the egg evenly on the pan. Allow the omelette to cook slowly. After a layer of egg has been formed, put sauteed onions, tomatos and chillies over it. It's time to add the grated cheese over the bed of onions and tomatoes. Cover the pan with a lid for a little while. Open the lid. Watch the cheese melting. Sprinkle a few leaves of fresh coriander. When the layers are melded and the omelette looks golden brown, sprinkle a little lime over it. Now fold one side of the omelette towards the centre. Fold the other side towards the centre. The omelette is ready.
Take a steel plate bigger than the size of the frying pan. Put it over the pan. Quickly flip the omelette onto the plate by turning the pan upside down on the plate. Let it cool for a while. Serve with joy. Eat with brown bread and perhaps tea. Enjoy the goodness of the omelette.
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All pix taken by Brian Mendonca on 15th April 2020. Signposts: incredibleegg(dot)org, epicurious(dot)com Updated 26 May 2020.
COOKWARE
Chopping board
Non-stick pan (large) with lid
Vessel to beat the eggs
Egg beater
Grater
METHODChop the onion and chilly. Chop the tomato. Put butter in the pan and spread it out on low flame. Add onion and chilly. Saute till golden brown. Add chopped tomato. Mix well. Remove from pan and keep aside. Whip the eggs in a separate bowl with milk, salt, pepper, chilli powder and sauce. Grate the cheese and keep separately.
Put butter in the pan for a second time. Pour the egg evenly on the pan. Allow the omelette to cook slowly. After a layer of egg has been formed, put sauteed onions, tomatos and chillies over it. It's time to add the grated cheese over the bed of onions and tomatoes. Cover the pan with a lid for a little while. Open the lid. Watch the cheese melting. Sprinkle a few leaves of fresh coriander. When the layers are melded and the omelette looks golden brown, sprinkle a little lime over it. Now fold one side of the omelette towards the centre. Fold the other side towards the centre. The omelette is ready.
Take a steel plate bigger than the size of the frying pan. Put it over the pan. Quickly flip the omelette onto the plate by turning the pan upside down on the plate. Let it cool for a while. Serve with joy. Eat with brown bread and perhaps tea. Enjoy the goodness of the omelette.--------------------------------------------
All pix taken by Brian Mendonca on 15th April 2020. Signposts: incredibleegg(dot)org, epicurious(dot)com Updated 26 May 2020.
Comments
Thanks for sharing your recipe of the onion-tomato-cheese omellete.....I'm sure it tasted as 'droolingly good' as it looked in the image you posted. Preparations with EGGS prove to be comfort food at any given time of the day, more so during these days of prolonged lock down and home quarantine. I therefore exhort you to unleash your creativity and send us some more recipes that you can think up with EGG MAGIC. Creative plating and garnishing counts a lot in adding to the consumer's delight.