Mint Cilantro Omelette Indian For One Recipes

Steps:

• In a large bowl, beat the eggs until slightly frothy. (If you are not in a hurry, you can go the extra mile: Separate the eggs and beat the egg yolks in one bowl, the egg whites in another, until very frothy. Gently fold the yolks into the whites. This will make a much lighter omelet!)
• Carefully stir in the onion, chile, cilantro, turmeric and paprika and add couple of generous pinches of salt and a few grinds of pepper.
• Heat the oil in a medium (10 to 12 inch) non-stick skillet over medium-high heat. Keep a heatproof spoonula (a curved, spoonlike spatula) at the ready. When the oil starts to shimmer, pour in the egg mixture.
• Using your spoonula, stir the egg mixture in small circular motions to distribute the onions, chile and cilantro evenly around the pan. This also helps move some of the uncooked egg down to the surface of the hot pan. Sprinkle the potato chips (if using) evenly over the top.
• Reduce the heat to medium, cover the pan, and cook for 1 to 2 minutes. Meanwhile, grab a plate that's as big as your pan.
• Check your omelet. It's all right if it's not fully cooked, but it shouldn't be super-runny. If it is, cover the pan and cook for 1 minute more. Slide the omelet, cooked side down, onto the plate. Then, holding the plate from underneath, place your pan over the plate and flip the omelet back into the pan. The omelet should land with its uncooked side down. Cook, uncovered, for another minute.
• Slide the omelet onto a serving plate, cut it into 4 wedges and serve with fresh cilantro leaves on top!
• Smaarti Tip
• Don't omit the serrano chile even if you don't like spicy foods. Scrape out the seeds and use just the flesh; that slight bitterness really makes this omelet sing.

Steps:

• In a small mixing bowl, break both eggs, add cold water, salt and pepper and using a fork or a whisk, mix until well blended.
• Preheat an 8 or 10 inch frying pan on medium-high heat. It is preferable to use a non-stick frying pan or skillet.
• Add butter and let it melt.
• Rotate pan and let the butter coat the edges.
• Pour the egg mixture into the center of the pan and immediately start to rotate the pan in a circular motion, keeping the pan on the element at all times.
• During rotating, take a spatula and loosen the egg on the sides of the pan if nececessary and continue to rotate the pan until the eggs are cooked. You may need to loosen the sides a couple of times during cooking; takes about 2 minutes. The omelette should be loose and rotate in the pan. Do not overcook the omelette as it will get rubbery.
• Once the omelette is cooked, take the spatula and turn 1/3 of the omelette over towards the center of the pan. Slide the omelette onto a platter so that it folds again.
• You may wish to use your choice of filling. Just before you fold the last 1/3 over, add some filling and then fold the omelette over.
• Do not let the omelette brown. It should be thin and soft.
• Enjoy.

Steps:

• Heat the oil in frying pan (I use a non stick pan) and fry the onion, chilli, ginger, garlic until translucent.
• Add turmeric and saute for a minute more.
• Add the other spices and cook for a few minutes more stirring now and then.
• Take them off the flame.
• Beat the eggs lightly and add salt to taste.
• Now add the cooked mix to the eggs.
• Add the green leaves chopped, (cilantro and mint).
• Now add it back to the pan which will have some grease in it.
• Cook for a few minutes and then flip over after sprinkling some lemon drops on the first side.
• You can also place this under a grill to do the second side.
• This goes very well with chapatis/ rotis too.
• N.
• B.
• You can add mushrooms/ carrots/ spinach/ tomatoes to the mix while it is cooking.

Steps:

• I thought that this was the only way to make an omelet until I had the French and American kinds. It's funny; we like ours thin and lightly browned, whereas the classic American version is fluffy and pale yellow. This almost reminds me of a Spanish frittata; you can eat a quarter of it with a small salad and it makes a satisfying light lunch. My mum usually makes this for lunch when she's got a heavy dinner planned. It's one of my dad's favorites! This is also apparently one of those things that you can get at the train stations in India: jump onto the platform, grab a hot "railway omelet" and speed walk to work where you can nosh away in peace. Bliss!
• Grab a bowl. Crack the eggs into the bowl and beat until lathery, about 1 minute. Whisk in the onion, chile, cilantro, turmeric, and paprika until well combined. Sprinkle with a big pinch of salt and a few grinds of black pepper.
• Grab a 12-inch nonstick skillet. Add the oil and warm over medium-high heat until mildly shimmering but not smoking. Have a spatula/spoonula at the ready. Pour egg mixture into the pan. Grab the spatula/spoonula and, in small circular motions, distribute the onions, chile, and cilantro evenly around the pan. This also helps move some of the uncooked egg down to the surface of the hot pan. Cover and cook for 2 1/2 minutes.
• Grab a plate that's as big as your pan. Pull off the lid and look at your omelet. It might still look a little runny, but it shouldn't be super runny. If it is, then cover and cook 1 more minute. Slide the omelet, cooked side down, onto your plate. Then, holding the plate from underneath, put your pan over your plate, and flip so that the uncooked side lands on the pan. Cook, uncovered, another minute.
• Slide onto serving plate, cut into 4, and serve.

Steps:

• Chop the mint leaves and cilantro finely.
• Mix all the ingredients.
• In a small frying pan, heat the oil.
• When the oil is hot, pour the egg mixture.
• Cook on one side for about 2-3 mins approximately.
• Flip and cook the other side.
• Additional veggies like chopped mushrooms, tomatoes, bell peppers can be added
• Alternatively, you can add saute'd onions instead of chopped raw onions.
• Enjoy!

Steps:

• Using a fork (for good control), beat eggs with 1 teaspoon water until yolks and whites are completely combined and no streaks remain. The water helps incorporate them and steams while the omelet cooks, which puffs it up. Season with 1/8 teaspoon kosher salt and a few cracks of pepper.
• Heat butter in an 8-inch nonstick skillet over medium-high until foaming; swirl to coat. When foam subsides, pour eggs into center of skillet. Let stand 10 seconds. Stir eggs with a rubber spatula in a circular motion with one hand while shaking skillet with the other, about 15 seconds. Reduce heat to medium. Working your way around skillet, gather outer set eggs toward center, then tip skillet so runny eggs move to outside edges, about 1 minute. Lightly spread any remaining runny eggs evenly over top and cook until creamy but no longer wet.
• Lightly press 6 thin slices of avocado into far side of omelet (this prevents them from sliding around), and add 1 tablespoon each chunky red salsa and chopped fresh cilantro leaves before folding. Remove from heat. Tip pan away from you; gently slide spatula under near side of omelet and fold up and over avocado, cilantro and salsa. Slide onto a warm plate. Top with additional chopped cilantro leaves, if desired, and serve.

Steps:

• In a medium bowl, combine onion, cilantro, jalapeno, salt and pepper and mix well. Divide into two small bowls.
• Add two eggs to each bowl; mix to combine.
• Heat a nonstick 8-inch skillet, coated with cooking spray or 2 teaspoons butter, over medium-high heat.
• Pour in one bowl of egg mixture and cook until eggs are set.
• Fold over the omelet and slide onto a warm plate.
• Repeat, preparing second omelet.
• Serve immediately.

Steps:

• Dice red and yellow onions into 3 different sizes.
• Combine eggs, onions, chili powder, turmeric, rock salt, and pepper in a large bowl; mix until well combined.
• Heat oil in a large nonstick skillet over medium-high heat until shimmering. Pour in egg mixture, making sure it's evenly distributed in the skillet. Lower heat to medium, cover, and cook for 1 minute. Cut omelette into 8 pieces and continue to cook until egg starts to brown around the edges and appears to have set. Carefully flip with a spatula and cook for 2 more minutes.

Steps:

• To cook the potatoes, bring a pot of salted water to a boil. Lower the potatoes into the hot water and cook until tender but not falling apart, about 5 minutes after the water returns to a boil. While the potatoes cook, warm the oil in a saucepan on medium heat. Sizzle the cumin seeds for a few seconds and then stir in the salt, curry powder, and cayenne. Remove from the heat. Drain the cooked potatoes and place them in a bowl. Pour the hot seasoned oil over the potatoes and add the scallions, bell pepper, and cilantro. Stir gently and set aside.
• To make the omelet, whisk the eggs in a small bowl until frothy. Heat the oil in a skillet on medium heat. Pour the eggs into the skillet. When the bottom is set, sprinkle on the cilantro and a little salt and fold the omelet in half. Cook covered until the eggs are set and the bottom is browned. Slice into wedges.
• Serve each wedge of warm omelet with potato salad topped with a dollop of yogurt.
• Replace the salt with 1 1/2 teaspoons Cumin Salt (page 241) and keep or omit the cumin seeds.
• In this potato salad, we love the flavor of our homemade Curry Powder.
• This is a satisfying meal as is, but if you want to indulge, serve one of our chutneys on the side (pages 229, 231). Have a cup of Red Lentil Soup with Greens (page 121) to start, and for dessert, Mango Coconut Sorbet (page 271) or Lemon Coconut Tapioca Pudding (page 276).