This is for normal adults who love eating and don't shy away from having a "king like" breakfast before they take on the world through the day. The quantities of the vegetables mentioned is to be adjusted according to your preferences but please don't go over board because after all eggs also have limited capacity to bind.....and you also need to keep in mind that if you want to cook to perfection the quantities have to be little...
Preparation:
whisk it as much as possible..for whisking use a fork or a egg beater....
this is the secret the more you whisk the fluffier the omelet is....
so once you are satisfied with the final mixture keep it aside...
now heat a non stick large pan and put some generous helping of olive oil [or any oil that you prefer] and tilt the pan to spread the oil through the surface...
the oil if more it will not cause a problem but if less then egg mixture will stick to the pan. ....
once the oil is heated add this mixture and swish it around....
but not much because if the layer is very thin you will not be able to flip it on the other side without making it into a "bhurji"....
and then lower the flame.... sprinkle some salt...and let it cook...
now check if the edge of the omelet is pulling away from the pan....and run your non stick spatula beneath to see if it is not sticking any where....
now one more tip....just tilt your pan and see if the entire thing slides....
which means that your egg is coooked from one side...
now with the help of spatula flip the omelet on the other side and let it cook....
again run the same check of running your non stick spatula beneath to see if it turned a beautiful golden brown....if yes..what are you waiting for..please take it out on a plate....your omelet is ready...
now I like to toast my bread on the same pan on a very low flame so that the bread soaks up the oil left behind by the omelet and nothing is wasted....
Important Tip: Enjoy what you are making and please don't think of all those calories...and weight and how much time it will take etc etc...the difference between cooking and great coooking is only couple of minutes and an attitude of loving your act...and if you love what you are cooking the taste has to be great....
now sit back...eat....and enjoy this heavenly creation..till we meet again!!!
Preparation:
- 2 eggs
- leftover half piece boiled potato that has to be mashed to perfection
- grated carrots
- finely chopped onions
- finely chopped green chillies
- finely chopped mushrooms
- finely chopped tomatoes
- finely chopped capsicum
- 1/2 cube cheese
- finely chopped parsley
- finely chopped corriander
- white pepper powder
- 2 tsp milk
whisk it as much as possible..for whisking use a fork or a egg beater....
this is the secret the more you whisk the fluffier the omelet is....
so once you are satisfied with the final mixture keep it aside...
now heat a non stick large pan and put some generous helping of olive oil [or any oil that you prefer] and tilt the pan to spread the oil through the surface...
the oil if more it will not cause a problem but if less then egg mixture will stick to the pan. ....
once the oil is heated add this mixture and swish it around....
but not much because if the layer is very thin you will not be able to flip it on the other side without making it into a "bhurji"....
and then lower the flame.... sprinkle some salt...and let it cook...
now check if the edge of the omelet is pulling away from the pan....and run your non stick spatula beneath to see if it is not sticking any where....
now one more tip....just tilt your pan and see if the entire thing slides....
which means that your egg is coooked from one side...
now with the help of spatula flip the omelet on the other side and let it cook....
again run the same check of running your non stick spatula beneath to see if it turned a beautiful golden brown....if yes..what are you waiting for..please take it out on a plate....your omelet is ready...
now I like to toast my bread on the same pan on a very low flame so that the bread soaks up the oil left behind by the omelet and nothing is wasted....
Important Tip: Enjoy what you are making and please don't think of all those calories...and weight and how much time it will take etc etc...the difference between cooking and great coooking is only couple of minutes and an attitude of loving your act...and if you love what you are cooking the taste has to be great....
now sit back...eat....and enjoy this heavenly creation..till we meet again!!!
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