INDIAN SPICED OMELET
This is one of the best omelets you get from vendors on the streets to have between bread slices with maybe some ketchup and green chutney applied to each slice. Have a bite of our street cuisine.
Provided by Girl from India
Categories Breakfast
Time 20m
Yield 1 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in frying pan (I use a non stick pan) and fry the onion, chilli, ginger, garlic until translucent.
- Add turmeric and saute for a minute more.
- Add the other spices and cook for a few minutes more stirring now and then.
- Take them off the flame.
- Beat the eggs lightly and add salt to taste.
- Now add the cooked mix to the eggs.
- Add the green leaves chopped, (cilantro and mint).
- Now add it back to the pan which will have some grease in it.
- Cook for a few minutes and then flip over after sprinkling some lemon drops on the first side.
- You can also place this under a grill to do the second side.
- This goes very well with chapatis/ rotis too.
- N.
- B.
- You can add mushrooms/ carrots/ spinach/ tomatoes to the mix while it is cooking.
Nutrition Facts : Calories 495.4, Fat 15.7, SaturatedFat 3.9, Cholesterol 372, Sodium 175.1, Carbohydrate 95.3, Fiber 7.7, Sugar 22.8, Protein 19.7
INDIAN OMELET
Provided by Aarti Sequeira
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- I thought that this was the only way to make an omelet until I had the French and American kinds. It's funny; we like ours thin and lightly browned, whereas the classic American version is fluffy and pale yellow. This almost reminds me of a Spanish frittata; you can eat a quarter of it with a small salad and it makes a satisfying light lunch. My mum usually makes this for lunch when she's got a heavy dinner planned. It's one of my dad's favorites! This is also apparently one of those things that you can get at the train stations in India: jump onto the platform, grab a hot "railway omelet" and speed walk to work where you can nosh away in peace. Bliss!
- Grab a bowl. Crack the eggs into the bowl and beat until lathery, about 1 minute. Whisk in the onion, chile, cilantro, turmeric, and paprika until well combined. Sprinkle with a big pinch of salt and a few grinds of black pepper.
- Grab a 12-inch nonstick skillet. Add the oil and warm over medium-high heat until mildly shimmering but not smoking. Have a spatula/spoonula at the ready. Pour egg mixture into the pan. Grab the spatula/spoonula and, in small circular motions, distribute the onions, chile, and cilantro evenly around the pan. This also helps move some of the uncooked egg down to the surface of the hot pan. Cover and cook for 2 1/2 minutes.
- Grab a plate that's as big as your pan. Pull off the lid and look at your omelet. It might still look a little runny, but it shouldn't be super runny. If it is, then cover and cook 1 more minute. Slide the omelet, cooked side down, onto your plate. Then, holding the plate from underneath, put your pan over your plate, and flip so that the uncooked side lands on the pan. Cook, uncovered, another minute.
- Slide onto serving plate, cut into 4, and serve.
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
INDIAN OMELETTE
Indian omelette (or masala omelette) is a popular Indian dish available in every Indian food stall around Malaysia. Very easy and fast to make, for breakfast or as a side dish. This unfolded omelette with crispy, bronzed edges and a soft middle is so delicious even on its own.
Provided by My Recipe To Share
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Dice red and yellow onions into 3 different sizes.
- Combine eggs, onions, chili powder, turmeric, rock salt, and pepper in a large bowl; mix until well combined.
- Heat oil in a large nonstick skillet over medium-high heat until shimmering. Pour in egg mixture, making sure it's evenly distributed in the skillet. Lower heat to medium, cover, and cook for 1 minute. Cut omelette into 8 pieces and continue to cook until egg starts to brown around the edges and appears to have set. Carefully flip with a spatula and cook for 2 more minutes.
Nutrition Facts : Calories 339.5 calories, Carbohydrate 11 g, Cholesterol 372 mg, Fat 27.5 g, Fiber 2.4 g, Protein 13.9 g, SaturatedFat 5.9 g, Sodium 745.3 mg, Sugar 4.9 g
AZTEC INDIAN OMELETTE
This is a very delicious Omelette that the Aztec use to make :) its probably the best omelette I ever had!
Provided by Chef Otaktay
Categories Breakfast
Time 15m
Yield 1-4 serving(s)
Number Of Ingredients 5
Steps:
- In skillet, fry onion in bacon grease until tender, add diced hot dogs.
- Continue frying until browned.
- Add more bacon grease if needed.
- Tear up tortillas into bite size pieces and add to skillet.
- Continue frying until tortillas are pliable.
- Add more bacon grease if needed.
- Break eggs over entire mixture and stir everything together until eggs are fried.
- Note: Do not deviate from recipe. This is a delicacy that originated in the refrigerator, better known as left overs. Pay day was still a ways off.
Nutrition Facts : Calories 1239.9, Fat 88.9, SaturatedFat 32.6, Cholesterol 942.1, Sodium 1912.2, Carbohydrate 62.4, Fiber 7.8, Sugar 7.9, Protein 47.3
INDIAN OMELET
Start your day off Indian-style and get some pep in your step with some spicy green chiles. This Indian Omelet makes for a mighty fine breakfast.
Provided by My Food and Family
Categories Dairy
Time 18m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Beat eggs and water in large bowl with whisk until blended. Stir in cheese.
- Add onions, chilies, cilantro and cumin seed to large skillet sprayed with cooking spray; cook and stir on medium-high heat 2 min. or until onions are crisp-tender. Add egg mixture; cook 4 to 6 min. or until almost set, occasionally lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. When egg mixture is set but top is still slightly moist, slip spatula underneath omelet, tip skillet to loosen. Cover and let stand 2 to 3 min.
- Slide or flip omelet onto plate; cut in quarters.
Nutrition Facts : Calories 230, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 385 mg, Sodium 240 mg, Carbohydrate 7 g, Fiber 1 g, Sugar 4 g, Protein 17 g
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