stuffed omelette
A wholesome, filling breakfast dish that will keep you going till lunch!
Cooking Time
10min
Prep Time
10 min
Serves
2
Categories
Breakfast
Cuisines
American
French
Indian
Ingredients
Main Section
Egg
4
unit/count
Milk- 2%
4
tbsp
tomatoes
1
unit/count
onions
0.5
unit/count
medium sized
White Mushrooms
5
unit/count
salt
2
pinch
black crushed pepper
2
pinch
green chillies
4
unit/count
small sized
salted butter
2
tbsp
Ham
4
oz
Cut into half inch cubes (can be substituted with chicken)
olive oil
3
tbsp
kashmiri chili powder
2
tsp
turmeric
1
tsp
coriander powder
2
tsp
ginger garlic paste
2
tbsp
Parmesan cheese
4
tbsp
grated
Chives
2
pinch
coriander leaves
1
handful
chopped finely
Step 1
Heat olive oil in a medium sized skillet on a medium flame. Dice the onions, tomatoes, chillies, ham and mushrooms into small pieces.
Step 2
Saute the onions till they are golden brown. Add the ginger garlic paste and saute till the raw smell goes away. Add the tomatoes, chilies, red chili powder, turmeric, coriander powder and saute till the tomatoes release oil. Add the mushrooms and saute till they are soft. Mix in the coriander leaves. Lower heat to low and keep the filling warm.
Step 3
In a small vessel, whip 2 eggs with a dash of milk, parmesan cheese, some salt and black pepper. Ensure that you whip them enough to form a homogenous mixture (you should see small bubbles when you are done).
Step 4
Heat a medium sized non-stick skillet (8-inch works best!) on medium-low heat and toss in the butter. Wait till the butter melts (not too long or it will burn) and add the egg mixture. Keep the temperature low and slow when cooking the eggs so the bottom doesn’t get too brown or overcooked.
Step 5
Let the eggs sit for a minute, then use a heatproof silicone spatula to gently move the cooked eggs from the edges of the pan to the center. Tilt and rotate the pan to allow the uncooked eggs to flow to the edge of the pan.
Step 6
When the bottom of the eggs start setting (Keep checking!), add the filling in a straight line across the diameter of the omelette. Cook for a few more seconds.
Step 7
Fold one edge of the omelette over the stuffing and then the other edge onto the folded flap (check out the photos). PS: This is only for presentation purposes, you can fold the omelette in half and it will taste just as delicious!
Step 8
Slide it onto a plate with the help of the silicone spatula. Sprinkle some chives (or coriander leaves) on top and enjoy!
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