Omelette, Indian
Desi Omlette
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 but 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. You will find that Indians, especially of my generation, seldom eat half boiled eggs. Egg curries/pilafs/salads usually have fully boiled eggs, with a firm yolk.
Tomatoes were a seasonal addition in his days and are a personal choice.
This omelette is good for a hearty breakfast or a 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
Ingredients
4 eggs
1 tbsp. cream or milk (optional)
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 (optional)
1 tsp. oil
Instructions
Break eggs in a bowl and whisk vigorously with a beater or a fork. More air is trapped, fluffier the omelette will be.
Add milk/cream, salt and pepper and beat well. Keep aside.
Heat oil in a frying pan, non-stick is better.
Add all other ingredients (onions, mushroom, green chillies and tomatoes to the pan and let them fry for a minute or so.
Pour a ladle full (1/2th of the total) of egg mixture and turn the heat to medium. Sprinkle some chopped coriander leaves evenly.
As the omelette cooks, draw the sides of the egg mix towards the centre, so that the liquid egg can move to the edges 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. Traditional Indian Omelette is not runny inside.
Fold and serve hot with hot buttered toast and a cup of steaming tea.
Notes
Variations
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.
