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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
Indian Omelet
Ingredients:
- 3 eggs
- 2 tablespoons melted butter or oil ( pure mustard oil is our family favorite)
- 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. You might need upto 3 tablespoon oil/butter if the pan is not well seasoned.
Method: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.
Serve warm.
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:
Aqua’s Omelet (Served with Love)
Related Posts:
Skillet Eggs with Potatoes and Mushrooms
Egg Bhurji/Indian Scrambled Eggs
Fritatta: Asparagus, Spinach and Roasted Pepper
May 20th, 2011 | Category: Breakfast and Brunch, Eggs
37 comments to Indian Omelet
May 20, 2011 at 6:11 am
This is mt favourite omelette. I remember we were just married and we were in Mumbai and for breakfast I ordered masala omelet and Hans ordered cheese omelet you can see from that how different we were brought up 🙂 but then with all the difference we have lasted 20 years.
Love the picture.May 20, 2011 at 7:34 am
Love this anytime..looks perefct and yummy…lovely shots as always!
May 20, 2011 at 7:59 am
Lovely memories! My first experience in the kitchen was very similar to yours…
That omelet is splendid and it looks really tasty!
Cheers,
Rosa
Sanyukta GourMay 20, 2011 at 8:28 am
Mouthwatering brunch soma..m I invited?….my fav…ur stunning makes the dish more tempting..
- Deepa
May 20, 2011 at 9:41 am
Omelette looks mouthwatering and fulfilling. Kudos for your preparation.
Deepa
Hamaree Rasoi May 20, 2011 at 12:07 pm
Amio shorsher tele e bhaja omelete bhalobashi. Ki fluffy hoyeche tomar omelete ta! Ar dim fetate fetate ki kore snap ta tulecho? Darun hoyeche! 🙂
May 20, 2011 at 2:14 pm
So inviting! I still have to make an omelet with ginger in it. So glad you were able to post despite your hectic schedule! yay!
May 20, 2011 at 4:35 pm
Two posted, two to go. Love the omelet memories of your childhood Soma. I don’t think I can remember my first omelet. I too make it pretty much the same except I also add cumin seeds to it. The ginger, I forget to add most of the time but when I do, it adds that extra touch that is uniquely desi.
May 20, 2011 at 4:46 pm
While I’m biased and think my boyfriend makes the best omelet ever, this looks delicious. I love all the spices and herbs in this….mmm ginger and cilantro. Your omelet would certainly make a wonderful start to any day.
May 20, 2011 at 5:40 pm
Nothing can beat that desi omelet. Just by looking at this, I feel like making one right now. This is one very common omelet I make over the weekend and we always love it ! 🙂
May 21, 2011 at 6:46 pm
Hey you Soma, my partner in crime. This is such an awesome collaboration and thanks to Manisha and you for including me. Your omelet looks beautiful and tasty!! Yum!
May 22, 2011 at 5:28 am
Ah hear myself here, when i was kid, i never knew what kitchen was about!, i assisted my sis, who started her journey with egg omelet, i slowly inherited from her we used to make similar version excluding milk and mustered oil! whole rush of memories 🙂
May 22, 2011 at 7:11 am
Aw, that’s so cute. It started with making eggs…
I think one of my first kitchen adventures was making bread. I was begging my Mom to let me start making whole wheat bread at 7, but the rule was that at 8 we could start making the family bread. 🙂
This dish looks so yummy. I’m a big fan of protein packed breakfasts!
May 22, 2011 at 8:46 am
There is nothing like a good Indian omelette. My dad, who doesn’t cook, actually pulls together the best eggs I have ever had. I love this recipe! Thanks for sharing…
May 22, 2011 at 3:27 pm
Lovely. I think my first ever dish was omelette! Vietnamese way though 😉
May 23, 2011 at 2:56 am
Ahhhh!! My super fave breakfast laid up thr 🙂
May 23, 2011 at 8:10 am
This looks delicious. A hearty and filling breakfast…and your memories of your first omelet are so sweet…
May 23, 2011 at 10:03 am
Looks great, Soma! Much healthier than the omelette I usually make with cheese haha.
May 23, 2011 at 5:04 pm
eggs + omelettes were my very first kitchen forays too 🙂 they’re sitll my go-to meals on many busy nights or mornings. your “grownup” version looks so fragrant! i love the photo of the eggs being whisked.
May 23, 2011 at 8:17 pm
Everytime we travel overnight by train, this is always the breakfast I choose. 🙂 “Masala” omelets have to be among the best in the world.
May 25, 2011 at 2:06 am
Gorgeous pictures for this delicious omelette! Love the combinations of textures and flavours!
- hena
September 25, 2011 at 11:26 pm
Amazing…I must say that nothing can be a better breakfast then omelette…
- suhani
September 27, 2011 at 11:22 pm
Hi I just tried a cheesy variation…added avacado to my omellete…and trust me it was oh so delicious….
- hena
September 27, 2011 at 11:34 pm
Hey Suhani…tht seems interesting…will try it…
- mvcivil
February 5, 2012 at 2:58 pm
Seriously, 3.5 tablespoons of butter or oil? Seriously? Please dont be fooled by this recipe, especially new cooks.
- Gemma
March 19, 2012 at 1:02 pm
This looks good…it’s interesting that ginger is added into the omelet, i never tried that..I guess there’s always time for first tries.
- vijay
May 13, 2012 at 7:56 am
Here is another tip. “Flipping” an omelet is easier to say than do. And if it disintegrates it is ruined. The trick I learnt from a chef is first to switch the oven grill on at the same time as starting on the frying pan. Then, when one side of the omelet is done, switch off the hob and simply transfer the whole frying pan into the oven grill and let the other side cook from above. You will also have the lovely sight of the omelet rising beautifully all round. When fully risen, remove. Done! No flipping skill required.
September 28, 2012 at 10:12 am
I wonder how many of us have started our cooking journey with the humble omelette! It was my Baba hovering over me while I made my first omelette…he still hovers around while I cook. Precious memories.
- mark
December 9, 2012 at 2:27 am
You have a virus on the indian omllette web page. ive just narrowly escaped it damaging my laptop. Please remove it.
November 19, 2013 at 8:34 am
[…] diversity of the recipes was what appealed to me the most. I have previously attempted anIndian Omelet, and it was easy to make and delicious! Try […]
March 16, 2015 at 8:05 am
[…] from Indian Food Rocks, another variation from Shulie’s Food Wanderings and one from Soma’s Ecurry blog, just to give you a flavor of the possibilities. Other than the seasoning the only distinction for […]
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