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.)
More recipes using Eggs
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.
French Omelet
A classic Parsi-style French omelet featuring fluffy beaten eggs mixed with finely chopped onions, fresh parsley, and a touch of milk for creaminess. Fried in ghee until golden brown and folded, this savory breakfast dish offers a rich, buttery flavor with a crisp exterior and tender interior. Perfect for a hearty breakfast or light lunch served with crusty bread or rotli.
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.
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
- 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.
You Might Also Like
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.
French Omelet
A classic Parsi-style French omelet featuring fluffy beaten eggs mixed with finely chopped onions, fresh parsley, and a touch of milk for creaminess. Fried in ghee until golden brown and folded, this savory breakfast dish offers a rich, buttery flavor with a crisp exterior and tender interior. Perfect for a hearty breakfast or light lunch served with crusty bread or rotli.
Cornflour Omelet
This distinctive Parsi breakfast dish reinvents the classic omelet by incorporating cornflour and milk for a texture that lies somewhere between a fluffy pancake and a savory custard. The batter is enriched with a unique blend of sugar and black pepper, creating the signature sweet-and-savory flavor profile beloved in Parsi cuisine. Fried in ghee until golden and crisp on the edges, it offers a comforting and substantial start to the day.
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.