Suresh Chandra Gupta
Note fro Mamta: This is how my late father taught us to make an omelette. Indian omelette is quite spicy and well cooked on both sides, unlike the traditional Western omelette, which is well cooked on the outside and soft and runny on the inside. This may have something to do with the desire to avoid the risk of salmonella infection found in some eggs in that part of the world, specially in my father’s days.
This omelette can be made for a hearty breakfast, brunch or even a light meal in the evening. All my family, including my son in-law Pete, love this omelette. The recipe is from my late father, who used milk in place of cream, I don't usually add either. Serves 4
Salt to taste
Pepper to taste
1 green chilli finely chopped
A pinch of freshly grated nutmeg (optional)
1 heaped tsp. fresh coriander leaves, chopped
1/4 small red onion, finely chopped
1 small tomato seeds removed and chopped
1 tsp. oil
1 tsp. cream or milk (optional)
Break 2 eggs in a basin and whisk vigorously using an electric beater or a hand beater of good quality. More air is trapped, fluffier the omelette will be.
Add milk, salt and pepper and beat well.
Heat oil in a frying pan, non-stick is better.
When oil is hot, add all other ingredients (onions, mushroom, green chillies and tomatoes, and let them fry for a minute or so..
Pour a ladle full (1/4th of the total) of egg mixture and turn the heat to medium. Sprinkle some chopped coriander leaves.
As the omelette cooks, draw the sides of the egg mix towards the centre, so that the liquid egg can move to the bottom of the pan and cook properly.
Cook until the under surface is lightly browned and edges begin to come off the pan.
Turn it over with a flat spatula and cook the other side for 10-15 seconds.
Fold and serve hot with hot buttered toast.
You can add a few sliced mushrooms or sliced sausages (pre-cooked), chopped ham etc., to the other ingredients already mentioned above.
You can add any grated cheese of your choice, before folding the omelette in half.
Additional chillies can be used, according to taste.
Most vegetarians (not vegans) eat eggs these days, si it is quite suitable for them too.