VEGETABLE OMELETTE - PARSI OMLATE
This is Madhur Jaffrey's excellent recipe for what she calls an omelette and I call an egg... pie... thing... miracle. There is no flipping to create a half-moon shape; what you get is a fluffy, flavorful pan-ful of heaven. I only use 2 Tbsp of oil instead of her 5 Tbsp and the result is still amazing. Enjoy!
Provided by Lando
Categories Asian
Time 1h15m
Yield 1 omelette, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Grate the zucchini and mix with 3/4 tsp of the salt. Leave in a bowl for 30 minutes, then squeeze all the liquid out. Meanwhile, chop the onions as finely as you can, then dice the potatoes into 1/4 inch pieces. Finally, chop the tomato.
- Heat some oil in a pan measuring about 7-8inches across the bottom. Fry the onion over medium heat for about a minute, then add the potatoes and chili (add more chili if you want it hotter) and fry until potatoes become just soft, 5-10 minutes. Add the zucchini, tomato, cumin, the rest of the salt, cayenne, and a generous amount of black pepper. Stir until tomato becomes soft, about 3 minutes. Remove from heat to let cool.
- Thoroughly beat the eggs in a bowl then dump in the cooled vegetables along with some finely chopped parsley or cilantro. Stir everything together, then sprinkle in the baking powder, making sure it dissolves completely, and mix well again.
- Wipe clean your fry pan, add the last tablespoon of oil. When the oil is hot, set the temperature to med-low, pour in the egg mixture. Cover the pan (if you don't have a lid, use aluminum foil) and cook for 15-20 minutes or until the center gels. Here's the tricky part. You have to flip the whole pan over. To do this, use a dinner plate, place it over the pan holding it with one hand and use the other to lift and flip the pan. The bottom of the omelette should be a beautiful brown. Now, slide the omelette back into the pan so that the browned part is on top and cook another 5 minutes or so, uncovered. Flip it onto a plate again to serve.
VEGGIE OMELET FOR ONE
Healthy and full of veggies-instead of using the butter, I usually just spray the pan with a vegetable spray. I also use a low-fat cheese, usually just whatever I have in the fridge.
Provided by SCOOBYBOO
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Melt one tablespoon butter in a medium skillet over medium heat. Place onion and peppers and musrhoom inside of the skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables are just tender.
- While the vegetables are cooking beat the eggs and egg whites with the milk.
- Remove the vegetables from heat and put in small bowl and keep warm.
- Melt the remaining 1 tablespoon butter (in the skillet just used to cook the vegetables) over medium heat. Coat the skillet with the butter. When the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry.
- Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. Slide the omelet out of the skillet and onto a plate.
YUMMY VEGGIE OMELET
I enjoy this omelet served on top of toast. Use any type of cheese you like - Swiss and Gouda are both good choices.
Provided by jen
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Yield 2
Number Of Ingredients 8
Steps:
- Melt one tablespoon butter in a medium skillet over medium heat. Place onion and bell pepper inside of the skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables are just tender.
- While the vegetables are cooking beat the eggs with the milk, 1/2 teaspoon salt and pepper.
- Shred the cheese into a small bowl and set it aside.
- Remove the vegetables from heat, transfer them to another bowl and sprinkle the remaining 1/4 teaspoon salt over them.
- Melt the remaining 1 tablespoon butter (in the skillet just used to cook the vegetables) over medium heat. Coat the skillet with the butter. When the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry.
- Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. Slide the omelet out of the skillet and onto a plate. Cut in half and serve.
Nutrition Facts : Calories 386.4 calories, Carbohydrate 9.1 g, Cholesterol 429.8 mg, Fat 29.8 g, Fiber 1.6 g, Protein 21.7 g, SaturatedFat 15.7 g, Sodium 1157.8 mg, Sugar 4.8 g
VEGETABLE OMELETTE
"This is a recipe I used to make with bacon, ham and regular cheese," said Pamela Shank of Parkersburg, West Virginia. "It is easy to substitute the high fat for the low fat or fat free ingredients. This is a very pretty dish when it is served because of all the colors."
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 5-7 minutes or until tender. Drain. , In a small skillet, saute the mushrooms, peppers, onion and potatoes in oil until tender. Coat a nonstick skillet with cooking spray and place over medium heat. Add egg substitute. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon vegetable mixture over the top; sprinkle with 2 tablespoons cheese. , Transfer to a serving plate. Top with sour cream, tomato and remaining cheese.
Nutrition Facts : Calories 202 calories, Fat 10g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 276mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
More about "vegetable omelette parsi omlate recipes"
KUKU - PARSI VEGETABLE OMELETTE - GLOBAL KITCHEN TRAVELS
From globalkitchentravels.com
Reviews 16Estimated Reading Time 2 mins
OATS & VEGETABLES OMELETTE | MEWANT FOODS
VEGETABLE OMELETTE - EUROPEANVEGETABLES.CA : FRESH FROM ...
From europeanvegetables.ca
PARSI PORO RECIPE – THE PARSI STYLE OMELETTE RECIPE
From thetinytaster.com
VEGETABLE OMELETTE – FOOD TIPS, RECIPES AND DRINKS…
From foodndrinx.wordpress.com
HOW TO MAKE A VEGETABLE OMELET RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EASY VEGETABLE OMELETTE RECIPE - CREATE THE MOST AMAZING ...
From recipeshappy.com
VEGETABLE AND CHEESE OMELET RECIPE | HOW TO MAKE AN OMELETTE
From cookingnook.com
VEGETABLES OMLATE #OMELETTE #BREAKFAST #FOOD #EGGS # ...
From youtube.com
EGG OMELETTE VEGETABLE THOR FRIED MANGO PULSES AND SWEET ...
From youtube.com
PARSI-STYLE OMELET: PORO - PERI'S SPICE LADLE
From perisspiceladle.com
VEGETABLE OMELETTE - AN EASY WEEKNIGHT RECIPE
From busylizziecooks.com
PARSI PORO ( PARSI OMELETTES ) RECIPE BY ...
From ifood.tv
KUKU - PARSI VEGETABLE OMELETTE | VEGETABLE OMELETTE ...
From pinterest.com
VEGETABLE OMELETTE - MUMMY COOKS
From mummycooks.com
CHEESY VEGETABLE OMELETTE — KETO FOOD GUIDE
From keto-food-recipes.com
HOW TO COOK A VEGETABLE OMELETTE | THE BEST VEGETARIAN ...
From youtube.com
PARSI PORA (OMELET) RECIPE PARSICUISINE - CHOWHOUND
From chowhound.com
HOW TO MAKE A SPANISH VEGETABLE OMELETTE - RECIPE - EASY
From food.onehowto.com
VEGETABLE OMELET | RECIPES FOR COOKING, BAKING, GRILLING
From foodtempel.com
VEGETABLE OMELET RECIPE - REAL SIMPLE
From realsimple.com
VEGETABLE OMELETTE RECIPES - FOOD NEWS
From foodnewsnews.com
TEST 2 - VEGETABLE OMELETTE - PARSI OMLATE
From experimentalmouffette.blogspot.com
PARSI PORO (PARSI OMELETTE) RECIPE - AWESOME CUISINE
From awesomecuisine.com
VEGETABLE OMELETTE (PARSI OMLATE) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
THE SUNNY SIDE: 5 DELICIOUS PARSI RECIPES TO ... - NDTV FOOD
From food.ndtv.com
KUKU - PARSI VEGETABLE OMELETTE | OMELETTE, VEGETABLES ...
From pinterest.co.uk
PORO - PARSI STYLE MASALA OMELETTE WITH ONIONS & SPICES
From saffrontrail.com
PORO - THE JEWELLED PARSI OMELETTE « HEALTHY FOOD RECIPES
From foodrecipes15400643.blogspot.com
VEGETABLE OMELETTE RECIPE: HOW TO MAKE OMELETTE FOR BABIES ...
From foodnewsnews.com
HOW TO MAKE A VEGETABLE OMELETTE - EASY RECIPE - EASY
From food.onehowto.com
VEGETABLE OMELETTE | CHAUCER FOODS LTD
From chaucerfoods.com
OMELETTE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
VEGETABLES FOR OMELETTE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PARSI TAMARIND OMELET PARSI TAMARIND OMELET
From foodtofitkitchen.com
PARSI PORA (OMELET) - FOOD HUNTER
From hrcook.com
10 BEST HEALTHY VEGETABLE OMELETTE RECIPES - YUMMLY
From yummly.com
CHEESE AND VEGETABLE OMELETTE RECIPE - SAFEFOOD
From safefood.net
VEGETABLE OMELETTE RECIPE - FOOD NEWS
From foodnewsnews.com
PARSI OMELETTE, PARSI PORO RECIPE, THE JEWELLED | VAHREHVAH
From vahrehvah.com
PARSI STYLE OMELETTE | INDIAN | NON-VEGETARIAN | RECIPE
From bawarchi.com
You'll also love