Monday, May 19, 2014

Spicy Masala Omelet


I need a bit of spice in almost everything I eat.  I love to start the day with a protein packed omelet full of bold flavors and that's exactly what this Spicy Masala Omelet delivers.  This omelet makes an easy brunch, light lunch or dinner.  It's filling, satisfying and will wake up your taste-buds from the first bite.

1 medium onion chopped
2 green chilies or jalapenos finely diced
10-15 curry leaves
1 tsp cumin seed
2-3 cloves of garlic grated
1 Tbs of grated ginger
2-3 boiled potatoes peeled and diced
1 tsp of garam masala
1 tsp of red chili flakes (or to taste)
1/4 tsp of ground turmeric
1 bell pepper (any color) finely diced (optional)

For One Omelet (that serves 2 people) use: 

3 eggs seasoned with:
          -a pinch of salt and pepper
          -1 Tbs of whole milk
          -1 pinch of ground turmeric

 Note:  The masala potato mixture should make 3-5 omelets depending how much you use.


Heat a large skillet with 1Tbs of canola on medium-high heat.  Add the curry leaves, onion and green chilies.  Saute until soft. Next add the garlic and ginger and saute for a minute.

Then add the diced boiled potatoes, bell pepper and add some salt and pepper for seasoning and saute for a few minutes.   Then add the garam masala, red chili flakes, and turmeric

* Note you will have to pre-boil the potatoes for this dish.  You want the potatoes fork tender, but not mushy.

Saute and taste for seasoning at this point.  If you are satisfied with the flavor you can turn off the stove. 

To make the omelet: 

You will use 3 whole eggs for each omelet. 

To every three eggs also add:
a pinch of salt and pepper
1 Tbs of whole milk
1 pinch of ground turmeric

Beat the eggs with a whisk well.

Cook the eggs in a separate frying pan (8inch non-stick).  Coat the pan with some canola oil and heat it on medium heat.  Then add a portion of the masala filling to the pan.  Then poured the egg mixture and moved it around so the eggs started to cook.

Lower the heat to the lowest setting on stove and place a lid on the pan to trap the steam and cook the top of the omelet.  If you cannot do this you can flip the omelet or put it into an oven to finish cooking it through.  Cook for a few minutes on low and when the egg is almost set, turn off the stove and allow to sit with the lid for a few minutes to finish cooking.

Each omelet serves 2 people.  You can make 3-5 omelets with the potato mixture and add the eggs accordingly.  Garnish with spring onions, parsley or even cilantro if you like.  I served it with toast or you can even eat it with a rice and curry meal as the meat dish.   Enjoy.

Note:  If 3-5 omelets is more than you require for your family, you can keep the mixture in the fridge for a few days and make an omelet whenever you like as a quick meal.

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