Saturday, September 5, 2009

Egg Omelet

Eggs make a great breakfast and snack item. I have fond memories of childhood when my mom would return from office at around 6 PM the evening and serve delicious egg omelets with bread as evening snacks. The tangy tomatoes, the crunchy onions in the egg omelet and the spicy Maggi tomato ketchup applied on the bread slices would make a delicious sandwich. Earlier my husband was not very fond of having eggs regularly for breakfast. Thanks to our visit to the beautiful Requa Inn and experiencing their wonderful breakfast egg preparations, scrambled eggs and omelets have become all time breakfast favorite at my home. Recently we even tried the brown organic eggs available in Costco and found them to be better than the regular white eggs.

Vani of Mysorean sent me the information about the
Show me your Omelet event and I am sending this recipe for the event hosted by Divya.

3 large eggs
4 tablespoon chopped onion
3 tablespoon chopped tomato
other optional vegetables (sauteed mushrooms, peas, spinach, corn, beans)
1/4 teaspoon turmeric
1/2 teaspoon chili powder or as desired
1 chopped green chili (optional)
4 tablespoons of chopped coriander leaves or cilantro or chopped parsley or chives (whatever is available on hand)
butter or oil
salt for taste

Wash and break the eggs in a bowl. Beat it with a fork, spoon or a whisk for 3-4 minutes or till they are frothy. Add rest of the ingredients except the chives(if used) and the butter. Heat a pan on medium or low heat and coat it well with butter or oil. Spread half of the omelet mixture in the pan and let it cook for 2-3 minutes till it is light brown on the bottom. Flip the omelet and let it cook on the other side till light brown spots appear. Remove the omelet on to a plate and garnish with chives. Powdered parmesan cheese can also be used as a garnish. Serve hot with toasted bread, tomato ketchup and mustard.

Preparation time: 20 minutes
Serves: 2