PERFECT OMELETTE FOR ONE
I first saw this recipe on a TV cooking show and it looked so easy and good, decided to make it. So easy and quick and tastes so good.
Provided by William Uncle Bill
Categories Breakfast
Time 6m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- In a small mixing bowl, break both eggs, add cold water, salt and pepper and using a fork or a whisk, mix until well blended.
- Preheat an 8 or 10 inch frying pan on medium-high heat. It is preferable to use a non-stick frying pan or skillet.
- Add butter and let it melt.
- Rotate pan and let the butter coat the edges.
- Pour the egg mixture into the center of the pan and immediately start to rotate the pan in a circular motion, keeping the pan on the element at all times.
- During rotating, take a spatula and loosen the egg on the sides of the pan if nececessary and continue to rotate the pan until the eggs are cooked. You may need to loosen the sides a couple of times during cooking; takes about 2 minutes. The omelette should be loose and rotate in the pan. Do not overcook the omelette as it will get rubbery.
- Once the omelette is cooked, take the spatula and turn 1/3 of the omelette over towards the center of the pan. Slide the omelette onto a platter so that it folds again.
- You may wish to use your choice of filling. Just before you fold the last 1/3 over, add some filling and then fold the omelette over.
- Do not let the omelette brown. It should be thin and soft.
- Enjoy.
OMURICE (JAPANESE RICE OMELET)
Omurice, a beloved staple of Japanese home cooking, is a linguistic and literal mash-up of omelet and rice. A plain omelet cloaks ketchup-flavored fried rice, often called "chicken rice" even when it's made with ham or bacon, or no meat at all. It belongs to the category of so-called Western food know as yoshoku. This one takes cues from omurice served at countless kissaten, Japanese diners, but it most closely resembles a recipe from the London architect Go Sugimoto, who grew up between Washington, D.C., and Tokyo. "It was the first thing I learned to cook, and now I make it for my son," he said, confessing that his is fancier than his mom's, with butter instead of oil or margarine, vegetables in the rice, and a splash of dashi to flavor the omelet.
Provided by Hannah Kirshner
Categories dinner, for two, lunch, quick, weekday, main course
Time 20m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Make the rice: Heat a large skillet over medium-high. Add 1 tablespoon butter, and then onion and carrot. Cook, stirring, until onion is translucent and a little browned at the edges, about 3 minutes. Add ham and cook, stirring, until it begins to brown, about 30 seconds.
- Add remaining 1 tablespoon butter, and then rice, breaking it up with a wooden spoon or long chopsticks. Adjust heat to medium and cook until the grains are glossy, 1 to 2 minutes. Stir in ketchup and soy sauce, and cook, stirring, another 30 seconds or so to caramelize. Stir in peas to heat through, and deglaze the pan with dashi or chicken stock. Remove from heat and season to taste with salt and pepper.
- To make a perfect mound of rice on each plate, grease a small bowl with canola or safflower oil and pack 1 cup of the rice. Invert this over a plate and remove the bowl. Repeat with the other half of the rice on a second plate.
- Make the omelet: In a small (6- or 7-inch) nonstick skillet (or a well-seasoned carbon steel omelet pan), heat 1/2 teaspoon oil, or just enough to coat the pan, over medium-high. Beat 2 eggs with 1/2 teaspoon dashi or water, until yolks and whites are completely blended. Season with salt and pepper.
- Pour the egg mixture into the heated pan. Shake and swirl the pan over the heat, stirring constantly with chopsticks or a fork as the eggs cook. When lots of small curds have formed and the eggs are custardy, about 30 seconds, let cook undisturbed until nearly set, about 30 seconds. Run a butter knife or small spatula around the edge of the omelet, and tap the pan firmly against the stove to release the omelet. Turn the omelet out onto the rice, custardy side down. Use a clean dish towel or paper towel to push the edges under the rice.
- Repeat with the other 2 eggs for the second omelet. Dress the omelets with a zigzag of ketchup (or a cute design if you've got a steady hand), and serve.
Nutrition Facts : @context http, Calories 1117, UnsaturatedFat 18 grams, Carbohydrate 171 grams, Fat 32 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 12 grams, Sodium 1018 milligrams, Sugar 7 grams, TransFat 1 gram
CURRY OMELETTE FOR ONE
Very simple and quite tasty :P Low carb for all the dieters out there, but can't be a whole meal. For me, anyway.
Provided by NOOBchef
Categories Breakfast
Time 25m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Beat egg in a small bowl.
- Mix in chives, curry powder and water.
- Heat a small pan to a high heat. Heat oil once hot.
- Add egg mixture to hot. Let it cook for five to ten minutes, 'scuffing' it occasionally so that it doesn't stick. The bottom should become solid and quite browned.
- Slide the bottom of the omelette onto a plate. Hold the pan over the plate, then flip them so the raw side of the omelette is face down on the pan.
- Cook for another five or so minutes - until the bottom is as browned as the top.
- EAT !
Nutrition Facts : Calories 206.4, Fat 19, SaturatedFat 3.5, Cholesterol 211.5, Sodium 72.7, Carbohydrate 2.8, Fiber 1.4, Sugar 0.5, Protein 6.9
BOMBAY POTATO OMELETTE
Make this comforting Bombay potato omelette as an easy lunch or simple supper. To serve, top with a drizzle of yogurt or raita and some chilli sauce
Provided by Good Food team
Categories Lunch, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Heat most of the oil in a pan. Fry the onion for 10 mins until starting to caramelise, then add the potato and fry for a further 8 mins until the edges are beginning to crisp. Add the curry powder, most of the nigella seeds, some seasoning and a splash of water. Cook for 1-2 mins, then scoop the mixture onto a plate. Wipe out the pan with kitchen paper.
- Increase the heat and add the remaining oil to the pan. Add the eggs and some seasoning, then use a spatula to stir a few times. Leave to cook for 30 seconds. Pile the potato filling onto one side of the omelette while the top is still a little soft. Fold the omelette over to cover the filling and cook for a final 1-2 mins, if you like your omelette set all the way through. To serve, top with a drizzle of yogurt or raita and some chilli sauce, if you like.
Nutrition Facts : Calories 510 calories, Fat 26 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 0.7 milligram of sodium
More about "curry omelette for one recipes"
INDIAN MASALA OMELETTE CURRY RECIPE - MY TASTY CURRY
From mytastycurry.com
5/5 (7)Total Time 30 minsCategory Curry, Main Dish
- Crack four whole eggs in a bowl and add ¼ cup chopped onion, 1 chopped green chilies and some chopped coriander leaves in it.
- Heat oil in a pan. When the oil starts to smoke pour the batter in the pan and reduce the heat to the lowest.
- Cover the pan with a lid and let it cook from all the sides. Since the omeltte is thick it must be uncooked from the upper side.
OMELETTE CURRY(SRI LANKAN) | ISLAND SMILE
From islandsmile.org
4.2/5 (5)Total Time 30 minsCategory CurryCalories 648 per serving
- Add the chopped green chillies, chopped onions, tomato, chilli flecks(add more if necessary), coconut milk and finally the eggs.
- Place a frying pan over medium heat, pour in the oil, heat oil for a few seconds and add just enough of the omelette mixture to fill and spread around the pan.
OMELETTE CURRY RECIPE: HOW TO MAKE OMELETTE CURRY
From yummefy.com
EGG OMELETTE CURRY - RECIPES ARE SIMPLE
From recipesaresimple.com
CURRY OMURICE - JAJA BAKES - JAJABAKES.COM
From jajabakes.com
BEST OMELET CURRY RECIPE - HOW TO MAKE MOPLAH …
From food52.com
BOMBAY OMELETTE | EGG RECIPES | JAMIE OLIVER
From jamieoliver.com
OMELETTE CURRY RECIPE CARD - SANJEEV KAPOOR
From sanjeevkapoor.com
Category Main-Course-EggCalories 2023 per servingEstimated Reading Time 2 mins
- Heat 2 tbsps oil in a non stick pan. Break eggs into a large bowl and beat with a hand blender till frothy. Add half the onions to the pan and saute for 2-3 minutes.
- Add salt, ½ tsp red chilli powder and half the green chillies to the eggs and beat again. Pour the mixture into the pan and stir lightly till the eggs set. Cover and cook.
- eat the remaining oil in another non stick pan. Add cumin seeds and when they turn a light brown, add remaining onions and saute. Add ginger-garlic paste and continue to saute till fragrant. Add a little water.
- Turn the omelette over, cover and cook the other side too. Add remaining green chillies, turmeric powder, coriander powder, cumin powder and remaining red chilli powder to the second pan and mix and saute for 1 minute.
CURRY OMELETTE SANDWICHES | RICARDO
From ricardocuisine.com
Servings 4Total Time 40 minsCategory Main Dishes
OMELET CURRY | SOUTH INDIAN STYLE CURRY | RECIPE | FOOD | MANORAMA …
From onmanorama.com
INDIAN MASALA OMELETTE | TESCO REAL FOOD
From realfood.tesco.com
OMELETTE CURRY - EATSWITHMISH
From eatswithmish.com
OMELETTE CURRY - RUCHIK RANDHAP
From ruchikrandhap.com
OMELETTE CURRY—DETAILED RECIPE WITH VIDEO: BONG EATS
From bongeats.com
ALL-PURPOSE COCONUT CURRY RECIPE | BON APPéTIT
From bonappetit.com
HOW TO MAKE THE PERFECT MASALA OMELETTE – RECIPE
From theguardian.com
TOP 10 EGG RECIPES FOR WEIGHT LOSS: HEALTHIFYME
From healthifyme.com
OMURICE (JAPANESE OMELETTE RICE) オムライス • JUST ONE COOKBOOK
From justonecookbook.com
OMELETTE CURRY RECIPE BY NIDHI RAJ - NDTV FOOD
From food.ndtv.com
HOW TO MAKE THE CORONATION QUICHE - THE WASHINGTON POST
From washingtonpost.com
LEFTOVER CURRY OMELETTE - SEW WHITE
From sewwhite.com
You'll also love