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Friday, September 9, 2016

Cheese Omelette For Brunch!

Saturdays keep us busy in clubs that would split both dog tired due to late night plans, our hangover continues till next day and by the time we are awake its already brunch time! Eggs play a very important role in our foodie world, our egg carton being well stocked with eggs as they can make an appearance when we have guests, they can be freshly made in lesser duration of time. I usually make egg salad, egg curry or egg biryani when I don’t have an extra time to cook for guests who happen to pop by.

On Sundays all we think is of a ritualistic breakfast; cheesy egg omelette, crisp paratha or Indian flat bread and of course numerous cups of masala tea to erase the sleepiness of disrupted nights, hopeful and expectant rabbit will anxiously await for its share of breakfast. Paratha or Indian flat bread that looks like tortillas are crisp, soft, flaky and rich dough with oil or clarified butter that goes well with fried eggs or pickles.

Almost every country has its own version and touch in making an omelette, from the crepe style basic French one to the glorified Italian frittata, A desi omelette is a sub-continental version. An omelette is the simplest version of easy options for breakfast, brunch, lunch and dinner, a rapidly whisk mixture of egg, pepper, salt and water that is immediately poured onto the hot griddle giving a soft and tender center and crisp texture from outsides. Being a vegan since childhood, I never liked eggs, breaking an egg used to be a strenuous task for me. It took me 2 months to actually get into eggs rule, Ya! Rules to crack an egg properly, rules to perfectly hard boil eggs, rules to poach an egg and rules to flip a fried egg without breaking it. I would sit and watch warily hoping that one day I would be cracking an egg like my hubby does.

So here I am, finally with another egg recipe, but this time the soft protein of the egg omelette is made by my husband dearest. He adds a few splash of water for soft and fluffy omelette with a bright and fresh heat of green chilies.

Cheese Egg Omelette

How To Make Cheese Egg Omelette

Preparation Time: 5 minutes
Cooking Time: 5 minutes
Total Time: 10 minutes
Serves: 2 persons

2 fresh quality eggs
1 large size, finely chopped onion
2-3 tablespoons cooking oil
1 tablespoon finely chopped green capsicum
2-3 anaheim peppers
1 teaspoon black pepper
1 teaspoon red chili flakes
1 tablespoon water
1-2 tablespoons roughly chopped cilantro
A few slices of cheddar cheese or grated cheese
Salt to taste

Egg Omelette Recipe
  • Firstly, in a bowl, add finely chopped onions, chopped green capsicum and chopped Anaheim peppers. Now, gently crack 2 eggs and add black pepper, red chili flakes and salt to taste.
  • Add a spoonful of water and whisk properly until well combined. Add chopped cilantro and whisk to disperse evenly.
  • Gently pour the egg mixture on the very hot griddle, sprinkle over some roughly chopped cilantro and lower down the heat to medium-low. When the surface is almost dry, flip the omelette to the other side using a spatula and cook the other side undisturbed.
  • When the other side is cooked flip it again and sprinkle shredded cheese or simply place a cheese slice and allow it to melt for a few minutes and fold the omelette in half.
  • Plate it up and serve it with hot parathas and a warm cup of masala tea.

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