Weekends are meant for lazing around and enjoying a wholesome brunch. What better way to start the weekend than having eggs and bread. I like having the American Omelette with a punch of Indian flavours. But ever since my husband started preparing French Omelette, I just sit back, and enjoy his lip smacking masterpiece!
French Omelette is made with just eggs and milk. It’s soft, fluffy and so tender that it almost melts in your mouth. Fill it with veggies or any filling of your choice, and cheese, and you have a wonderful dish ready to be devoured.
⏱️ Preparation time: 15 minutes
🍳 Cooking time: 15 minutes
⏳ Total duration: 30 minutes
Type of meal: Breakfast / Brunch
Cuisine: Continental / Indian
🍽️ Serves 2 persons
Ingredients:
- Eggs: 4
- Cold milk: 4 tbsp
- Onion: 1 (finely chopped)
- Tomato: 1 (finely chopped)
- Capsicum: 1 (finely chopped)
- Pav bhaji masala: 2 – 3 tsp
- Dry mango (amchur) powder: 1/4 tsp
- Chaat masala: 1 tsp
- Turmeric powder: 1/4 tsp
- Red chili powder: 1/4 tsp (optional)
- Salt as per taste
- Cheese: 1/4 cup (grated)
- Butter: 1 tsp
- Olive oil: 1 tsp
- Peppercorns: 10 – 12 (crushed)
Instructions:
For the filling:
- In a saucepan, add 1 tsp olive oil or any mild oil and sauté the finely chopped onion.
- Once the onion turns pink, add pav bhaji masala, dry mango powder, chaat masala, turmeric powder and red chilli powder (optional – if you want the masala to be spicy) and stir for 2 minutes on low flame.
- Add the chopped capsicum, tomato and salt and cook it for 5 – 7 minutes till they become soft.
- Switch off the flame and keep the filling aside.
For making the omelette:
- In a bowl (either glass or steel), break eggs, one at a time. This way you can remove shards of the shell (if any).
- Whisk the eggs well in quick circular motion. Now add 4 tbsp of cold milk and again beat it for a couple of minutes. Whisking not only helps blend the egg white with the yolk well, but also helps trap air making the omelette fluffy.
- In a saucepan, kept on low flame, add 1 tsp of oil and wait for the pan to become hot.
- Now add half of the beaten eggs, sprinkle salt and keep stirring lightly so that the eggs don’t set. Using the inverted part of a flat spatula, stir carefully such that the cooked part comes on top and the uncooked part touches the pan. While doing this maintain the round shape.
- Eggs don’t need high heat as they cook very quickly. Hence, ensure the flame is low and stop cooking when you feel the eggs are solidifying.
- Pat it and make it in the shape of an Omelette. Add 1 tsp of butter, and sprinkle crushed peppercorns on top.
- Now, add the filling and grated cheese in the center of the Omelette along the diameter.
- Fold the Omelette as you slide it from the pan onto the plate.
- Serve it immediately with bread toast and a cup of coffee / tea.
Notes:
- Instead of beating all the eggs together, you may beat 2 eggs and add 2 tbsp milk at a time for making one Omelette.
- Make sure you add cold milk while beating the eggs as otherwise the eggs start cooking.
- Ensure you do not cook the eggs for too long as otherwise it will become chewy and lose its tenderness.
Bon Appetit!
