The adventures in my kitchen began with an egg.
I was 7 years old and I wanted to cook. Much of the memory of that day has faded. What I do remember is that I made the omelet after I got back from school , while ma stood by me; I was perched on a stool as the stove top was too high and I ended up burning my omelet. But it was an earnest first effort and I ate my very first (partially dark brown with heavy charred flavors) omelet with pride. I never made another omelet again for the longest time and I still hate that smell of browned egg.
While I was growing up, the omelet was more like a meal time/lunch box/evening snack item rather than a breakfast. Anyone who has experienced a train trip in India, would easily remember the little stalls flipping innumerable omelets in one huge skillet, quickly and efficiently. These are then sold wrapped in foils at the train windows. Same goes for the street seller. The amazing speed at which they chop the onions and vegetables and make the omelets will beat any world famous chefs.
We could have eggs anytime of the day. But I still belong to that stereotype of “eggs for breakfast”, an omelet to be more specific. An idea for a perfect relaxed late breakfast/brunch for me is a good hot omelet, pancakes, loads of fruits, cold orange juice and some strong coffee. And we do this kind of elaborate breakfast more during our vacations than at home. Waking up with nothing much planned for the day, amidst the sweet smelling soft white sheets and enjoying a big brunch is very different. Could you resist a daintily served made to order breakfast tray?
Enjoying an omelet does not have to be limited to only breakfast time. They make really delicious and quick meals any time of the day. This post is hatched and cooked out of a conversation on Twitter during dinner time. Jaya mentioned omelets for dinner. Manisha, Shulie and me joined in and started discussing the variations and how each one of us make it. Finally Manisha and me decided after Jaya to have omelets for for dinner that night. Unfortunately I had to make other dinner plans when I realized I had only one egg, and I needed that for my daughter’s lunch box. Aqua Daze joined in with us (via FB) and we all agreed to do a Desi/Indian Omelet post. Update: Shulie joined it too!
Notes on the recipe:
- As with any other Indian recipes, this one has regional variations, and of course the ingredients that go in there is all dependent on personal taste.
- The recipe here today is exactly how we make it at home. You are free to use any kind of other vegetables/fruits/herbs, cheese, sausage, ham or anything else you would like in yours.
- There are no exact amounts in this recipe. Use whatever and however much you want; just keep in mind if the vegetables are too much, compared to the eggs, the omelet will not be able to hold up the weight of the vegetables (since the vegetables are cooked with the eggs and not rolled in it after cooking) and will break.
- In West Bengal, the omelet is often cooked with mustard oil and it does impart a fantastic flavor.
- If you want to use cheese, shred the cheese and spread it over the top of the omelet when underside is done cooking. Then fold over the omelet into to half or in third (from both sides), and allow the cheese to cook and melt in the heat.
- And please do not think of using less butter or oil. You will end up with scrambled egg instead of a whole good looking omelet
- 3 eggs
- 3.5 tablespoons melted butter or oil
- 2.5 tablespoons onion, finely chopped
- 3/4 teaspoon fresh ginger (commonly known as ginger root), minced
- 3 hot green chilies, thinly sliced (adjust number to taste)
- 1.5 tablespoons tomato, finely chopped
- 2-3 teaspoon fresh cilantro/coriander, finely chopped
- 1/4 teaspoon red chili powder (optional)
- a pinch of turmeric (optional)
- salt and pepper to taste
- 1 tablespoon milk
a well seasoned pan, pref. cast iron with lid
Combine all onion, ginger, tomato, green chili pepper, cilantro, salt, pepper, red chili powder with the eggs and the milk in a tall glass or mug. Whisk/beat the mixture until it foams a little and is pale yellow.
(Note: If you are using vegetables/fruits like mushrooms/bell pepper/asparagus/pineapple or the kind which would require to be slightly precooked, saute them in the skillet for a couple of minutes and spread them uniformly in a single layer in the pan, prior to pouring the egg mixture in the pan to cook. )
Lightly heat the melted butter/oil in pan and tip in the foamy egg mixture. Cook over low heat for a minute, life the edges gently and allow the liquid to seep in there and then cover and cook at low heat until the egg is firm and puffed. Gently loosen the edges with the spatula and then gently flip it over with a broad spatula and lightly cook the other side. Make sure to cook at low heat so that none of the sides turn brown or crisp. The omelet should have a deep yellowish color.
I love mine with a lot of freshly ground black pepper. The hubby likes it with Sriracha. Have it your way.
Links to the other “Desi Omelet Group” members: