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).)
More recipes using Eggs
Parsi Cheese Omelet
This traditional Parsi-style omelet elevates the humble egg into a luxurious, soufflé-like dish by incorporating the technique of beating egg whites to stiff peaks before cooking. Infused with sharp cheese, finely chopped onions, and fresh greens, the mixture is fried in ghee to create a golden, crispy exterior with a light, airy interior. Whether served flat like a frittata or rolled for elegance, this savory breakfast classic offers a rich and satisfying start to the day.
Paneer Omelet
This rich and savory Parsi-style omelet combines fluffy beaten eggs with grated 'Vilayati' cheese (sharp cheddar or firm paneer) and a hint of aromatic nutmeg. The eggs are whisked vigorously until airy and light, then folded with the savory cheese before being fried in traditional ghee until golden brown. It makes for a substantial breakfast or light lunch, offering a delightful texture contrast between the soft eggs and melting cheese.
Sweet Omelet
This traditional Parsi-style sweet omelet transforms simple eggs into a rich, dessert-like treat with the aromatic warmth of nutmeg and a luscious apricot jam filling. Unlike a savory breakfast omelet, this dish is fried in ghee until golden and slightly crisp, then rolled around a sweet fruit preserve for a delightful contrast of textures. Served hot with a dusting of powdered sugar, it makes for an indulgent breakfast or a comforting tea-time snack.
Bread Crumb Omelet
This unique Parsi-style omelet, known as 'Omelet Paun-ne', incorporates dry breadcrumbs soaked in thick cream to create a remarkably fluffy and substantial texture. The eggs are whisked with aromatic nutmeg and black pepper, then enriched with butter before being fried to golden perfection in ghee. A comforting and hearty breakfast dish, it offers a delightful contrast between the savory, spiced eggs and the tender richness of the cream-soaked crumbs.
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.
You Might Also Like
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.
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.
Parsi Cheese Omelet
This traditional Parsi-style omelet elevates the humble egg into a luxurious, soufflé-like dish by incorporating the technique of beating egg whites to stiff peaks before cooking. Infused with sharp cheese, finely chopped onions, and fresh greens, the mixture is fried in ghee to create a golden, crispy exterior with a light, airy interior. Whether served flat like a frittata or rolled for elegance, this savory breakfast classic offers a rich and satisfying start to the day.
Paneer Omelet
This rich and savory Parsi-style omelet combines fluffy beaten eggs with grated 'Vilayati' cheese (sharp cheddar or firm paneer) and a hint of aromatic nutmeg. The eggs are whisked vigorously until airy and light, then folded with the savory cheese before being fried in traditional ghee until golden brown. It makes for a substantial breakfast or light lunch, offering a delightful texture contrast between the soft eggs and melting cheese.