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.
Ingredients
- 6 whole Eggs
- 1 1/2 cups Sharp Cheddar cheese or firm Paneer (Originally 'Vilayati Paneer' (foreign cheese). Grated.)
- 1/4 teaspoon Nutmeg (Freshly grated.)
- 2 tablespoons Ghee (For frying. Quantity estimated.)
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Instructions
- 1Grate the cheese and mix it with the grated nutmeg.
- 2Break the eggs into a bowl. Using a fork, beat them vigorously until the mixture becomes thin and frothy.
- 3Add the grated cheese and nutmeg mixture into the beaten eggs and mix well.
- 4Heat the ghee in a frying pan over medium heat. Pour in the egg and cheese mixture. Cook until the bottom is set and golden, then flip or fold as desired, cooking until the cheese is melted and the eggs are cooked through.
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