Kheema Omelet No. 2
This unique Parsi omelet features a fluffy, soufflé-like egg base wrapped around a savory filling of spiced minced meat. By beating the egg whites separately to stiff peaks before folding in the yolks, the omelet achieves an airy, delicate texture that contrasts perfectly with the rich, hearty kheema inside. Cooked in ghee for a golden, crispy exterior and shaped into a square roll, it makes for a substantial breakfast or elegant light meal.
Ingredients
- 1 pound Cooked Minced Meat (Kheema) (Lamb or chicken. Should be cooked dry (without gravy) and seasoned, suitable for filling samosas or patties.)
- 3 large Eggs (Separated into whites and yolks.)
- 4 pinches Salt (Approximately 1/4 teaspoon.)
- 4 tablespoons Ghee (Originally '1 navtank' (approx 2 oz or 58g).)
Instructions
- 1Ensure the minced meat (kheema) is cooked, seasoned, and relatively dry (without excess liquid), similar to a filling used for samosas or patties. Warm it slightly if it has been refrigerated.
- 2Separate the egg whites from the yolks. In a clean bowl, add the salt to the egg whites and beat them vigorously until they form a stiff froth (stiff peaks). Gently fold the egg yolks into the beaten whites until combined, being careful not to deflate the mixture too much.
- 3Place a clean frying pan over medium heat and add the ghee. Allow the ghee to heat until it begins to smoke slightly, then immediately reduce the heat to low.
- 4Pour the fluffy egg mixture into the center of the pan. Use a spatula to spread it carefully into a square shape. Cook gently until the bottom layer turns a deep golden brown. Once the base is set, leave about 1 inch of space empty on one side, and spread the minced meat filling evenly over the next 1.5-inch section of the omelet.
- 5Carefully roll the omelet starting from the filled side, wrapping the egg around the meat. Once rolled, press down lightly with the spatula to flatten it slightly. Fry on both sides until the exterior is a rich red-brown color. Remove from the pan and serve hot.