Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education Plus | Book Review | Business | SciTech | Entertainment | Young World | Property Plus | Quest | Folio |

Omelette oomph!

Light and fluffy, omelettes make perfect breakfast

EGGS ARE highly nutritious and can be used in a variety of ways.

Rich in protein, fat, calcium and vitamins, a simple egg served for breakfast will provide approximately 90 Kcal, 7g of good quality protein and about 180-µ g of retinol (vitamin A). A more elaborate omelette such as cheese omelette, Fench omelette, Spanish omelette, Chinese omelette will give roughly 300 K cal, 13g of protein and 370-µ g of retinol. Recipes of such Omelettes are given below.

Cheese and Mushroom Omelette

Ingredients

Eggs-2
Cheese grated-1tbls
Mushrooms sliced-4
Butter-2tbsp
Water-1tsp
Pepper powder-1/2tsp
Salt-to taste

Method

Slice mushrooms. Sauté them in 2tbls of butter till soft. Stir in grated cheese and remove from fire. Beat eggs with a fork. Mix it with water, pepper powder, salt and the above mixture.

With a fork or a palette knife, draw the mixture from the sides to middle of a non-stick pan and tilt pan so the uncooked egg runs underneath and sets. When the underneath is set but the top still slightly runny, fold the omelette in half.

Turn a 2- egg omelette upside down into a warm plate. Serve immediately.

Spanish Omelette
Ingredients
Eggs-2
Butter-1tbsp
Onion chopped-1
Peas cooked -1/4 cup
Tomato chopped-1
Capsicum-1
Ham chopped -1tbsp
Pepper powder-1/4tsp
Salt-to taste
Tabasco sauce (optional)-3drops

Method

Heat butter in a pan and sauté the chopped onion. Add cooked peas, chopped tomatoes capsicum and ham. Remove from heat when piping hot. Add pepper powder and salt to eggs and beat well. Pour the hot mixture into it and mix well. Melt little butter in a non-stick pan. Pour the egg mixture into the pan and let it set around the edges as it sets, tilting the pan to allow the uncooked pan to keep omelette moving freely in the pan. If the omelette is very thick do not fold it. Serve at once as the egg continues to cook in its own heat and omelette may become leathery if it is left stand too long.

Chinese Omelette

Ingredients
Minced chicken-100gms
Eggs-4
Onion chopped-1cup
Ginger chopped-2tbsp
Garlic chopped- 2tbsp
Sliced mushrooms-1cup
Bamboo shoot-2tbsp
Capsicum chopped-1
Carrot grated-½ cup
Pepper powder-1tsp
Salt- to taste
Ajinomoto -¼ tsp
Soya sauce-2tsp
Chicken stock-2cups
Oil-2tbls
Spring onion-to decorate

Method

Heat oil in a pan and sauté onions, ginger and garlic. Stir-fry sliced mushrooms, bamboo shoot, capsicum and grated carrot. Add minced chicken. Stir-fry for 2 minutes. Add one and a half cups of chicken stock and salt. Lastly add 2tsp Soya sauce, pepper powder, salt and Ajinomoto. Allow it to cool.

Beat the eggs and fold it in the above mixture. Add half cup of chicken stock. After folding pour it in a baking dish and bake for 25 minutes in a pre heated oven (200º C). Cut it into pieces. Serve immediately on a heated platter. Garnish with chopped spring onion on top.

French Omelette

Ingredients
Eggs- 2
Butter-2tsp
Pepper powder- ¼ tsp
Water-2tsp
Salt-to taste
Coriander leaves chopped-1tsp

Method

Beat the eggs with salt, pepper powder and water. Melt butter in a non- stick pan. Pour the egg mixture into the pan and let it set around the edges. With a spatula gently lift the edges as it sets, tilting the pan to allow the uncooked portion to run under the omelette. Tilt the pan. Use a spatula to fold the omelette in half. Serve immediately on a heated platter. Garnished with coriander leaves.

LILY BABU JOSE

Printer friendly page  
Send this article to Friends by E-Mail

Metro Plus    Bangalore    Chennai    Coimbatore    Delhi    Hyderabad    Kochi    Madurai    Thiruvananthapuram    Visakhapatnam