Kheema Omelet (Minced Meat Omelet)
This hearty Parsi breakfast dish transforms savory minced meat into a fluffy, soufflé-style omelet. By separating the eggs and beating the whites to stiff peaks before folding them into the rich, dry-cooked kheema, the result is a light yet substantial meal with a delightful textural contrast. Ideally served with crusty bread or rotis, it offers a perfect way to repurpose leftover minced lamb or chicken.
Ingredients
- 2 cups Cooked Dry Minced Meat (Kheema) (Lamb or chicken. Ensure it is cooked dry (without gravy) and cooled. Original text specifies a batch made from '2 lbs meat', but 2 cups is recommended for 4 eggs.)
- 4 large Eggs
- 2 tablespoons Ghee or Butter (Estimated for frying (not specified in text but required for omelet).)
- 1 pinch Salt (To taste (if kheema is not salty enough).)
More recipes using Minced meat
Eggs on Minced Meat (Kheema Per Eeda)
A quintessential Parsi classic where savory, spiced minced meat serves as a flavorful bed for perfectly steamed eggs. The cooked keema is elevated with a dash of Worcestershire sauce and a subtle touch of sugar, creating a delightful balance of savory, tangy, and sweet notes. Whether you prefer the mince soft or fried until crispy in ghee, the runny egg yolks create a rich, creamy sauce that is best enjoyed with fresh crusty bread or rotis.
Kheema Curry
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Instructions
- 1Ensure the minced meat (kheema) is cooked dry (without excess liquid) and has cooled to room temperature. If using the full 2 lb batch mentioned in the original text, measure out approximately 2 cups for this omelet to maintain a good binding ratio.
- 2Separate the egg yolks from the whites. In a bowl, beat the four egg yolks thoroughly with a fork until smooth. In a separate clean bowl, whisk the egg whites until they form stiff peaks (froth).
- 3Gently fold the beaten yolks into the stiff egg whites until combined. Then, carefully fold in the cooked minced meat until evenly distributed, being careful not to deflate the eggs too much.
- 4Heat the ghee or butter in a frying pan over medium heat. Pour the egg and meat mixture into the pan. Cook until the bottom is golden brown and the eggs are set. You may flip it carefully or fold it as a traditional omelet before serving.
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