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.
Ingredients
- 6 whole Eggs
- 2 ounces Cheddar cheese (grated) (Originally '5 tolas vilati panir' (foreign cheese). 5 tolas is approx 58g or 2 oz.)
- 2 teaspoons Onion (finely chopped) (Use heaping teaspoons.)
- 1 teaspoon Spinach or fresh coriander (finely chopped) (Originally 'palu' (spinach/greens). Use a heaping teaspoon.)
- 1 teaspoon Salt (Use a heaping teaspoon, or adjust to taste.)
- 1 teaspoon Black pepper (crushed) (Use a flat teaspoon.)
- 3 tablespoons Ghee (For frying. Originally listed as '1/4 seer' (approx 115g), which is excessive for a single omelet by modern standards; reduced to appropriate frying amount.)
Instructions
- 1Grate the cheese using a nutmeg grater or fine grater. Finely chop the onions and spinach (or coriander).
- 2Separate the eggs. Beat the yolks well with a fork. In a separate clean bowl, beat the egg whites until they form stiff peaks (stiff froth).
- 3Gently fold the beaten yolks, grated cheese, chopped onions, spinach, salt, and crushed pepper into the stiff egg whites until well combined.
- 4Heat the ghee in a frying pan over medium heat. Once the ghee crackles, pour in the egg mixture. Cook until the bottom layer is red/golden brown.
- 5You may finish the omelet in one of two ways: 1) Carefully flip the omelet with a spatula to brown the other side, then remove. 2) Once the bottom is set and browned, roll the omelet into a cylinder without flipping it, then serve.