French Bean Omelet

Name: French Bean Omelet
Ingredients: 4 whole Eggs; 35 grams French beans (Originally '3 tolas'. Must be very tender and finely chopped.); 50 grams Cheese (Cheddar or similar firm cheese) (Originally '4 tolas Vilati Panir'. Finely grated.); 1 teaspoon Salt (Use a flat teaspoon.); 2 tablespoons Ghee (Original recipe calls for '0.5 seer' (approx 230g) for deep frying; adjusted to 2 tablespoons for modern pan-frying.)

This unique Parsi-style omelet combines the fresh crunch of finely chopped French beans with the savory richness of grated cheese. The beans are meticulously cut as fine as vermicelli to ensure they cook perfectly within the fluffy egg mixture, creating a delightful textural contrast. Fried in ghee until golden and fragrant, this hearty dish makes for an elegant breakfast or a satisfying light lunch.

Ingredients

4 whole Eggs
35 grams French beans (Originally '3 tolas'. Must be very tender and finely chopped.)
50 grams Cheese (Cheddar or similar firm cheese) (Originally '4 tolas Vilati Panir'. Finely grated.)
1 teaspoon Salt (Use a flat teaspoon.)
2 tablespoons Ghee (Original recipe calls for '0.5 seer' (approx 230g) for deep frying; adjusted to 2 tablespoons for modern pan-frying.)

Instructions

1Select very tender French beans. Remove the strings and chop them extremely fine, resembling thin vermicelli (sev).
2Grate the cheese very finely using a nutmeg grater or the finest side of a box grater.
3Break the eggs into a bowl and beat them thoroughly with a fork until frothy.
4Add the finely chopped beans, grated cheese, and salt to the beaten eggs. Mix well to ensure the ingredients are evenly distributed.
5Heat the ghee in a skillet or kadhai over medium heat. Once hot, pour in the egg mixture. Cook until the bottom is set and golden brown, then flip carefully to cook the other side until fully set.