We love eggs. Yes, we are an egg loving Tam Brahm family. I think we will very soon drop the Tam Brahm title because of our non Tam Brahm-ness.
It has been pouring in Bombay this past week and it makes the weather very gloomy and depressing. Stuck home you are left with nothing to do but while away your time in front of your laptop or the Tele. Then a sudden thought drifts into your mind. There are eggs in the fridge and mushrooms. So you jump up and head to the kitchen with a mission. Long forgotten is the humble roti subzi made for lunch. You are now whipping up something awesome, which will forever convert your omlette hating sister, who is now asleep.
One, bite down,she proclaims that this is the best omlette ever. And you modestly agree.
The pictures below were taken when I made the same omlette for breakfast. So here goes.
Ingredients:
3 tomatoes, chopped
5-6 big mushrooms, chopped
Basil (i use dried basil)
4 garlic pods chopped fine
butter or oil for sauteing
4 eggs
salt for seasoning
Chop up the tomatoes real fine. Like this:
Heat oil in a pan and let it become nice and hot.
Add the garlic an let it fry till it become fragrant. You can let it fry till golden, if you like.
Now add the basil and fry till you get that heady aroma of basil and garlic.
Now add the tomatoes and toss.
Did I say toss? Yes, I am a tosser now. I have taken the sage advice of Julia Child and have fearlessly tossed my way through this omlette. I suggest you do the same. And it is better if no one is watching, if you make a boo boo, you can always put it back in the pan.
Then add the chopped mushrooms and toss again.
Let the mixture simmer and cook till the tomatoes have cooked down and the water has evaporated.
You can add the salt now.
Beat your eggs nicely and add some milk if you like.
Heat oil or butter in a pan and pour some egg mixture and twist and turn the pan till it coats the pan evenly. Like this
Let the egg cook till the sides come off the pan.
Place the mushroom and tomato filling on one side very gently. Gently because I made my omlettes thin, so they were in danger of getting torn. Keep the gas on low while doing this, you can take your own sweet time and your omlette won't burn.
Now take a wooden spatula and gently start to lift up the other side. Fold it over the filling very gently.
Slide it onto a plate. Yes, slide not lift with a spatula or you will stand in danger of breaking the precious omlette.
Toast some bread. Butter it, my sister drowns her toast in butter. And enjoy.
You can add cheese to the filling. There wasn't any at home. The cheese will complement the filling and reduce the tartness of the tomatoes. I personally love the tomatoey taste, but you know, just in case you want to indulge and have a great figure.
I think this omlette qualifies to be a crepe. It is too thin to be an omlette and some omlette purists will kill me for this.
It is a great breakfast, lunch, dinner, mid-day snack, mid-night snack any time of the day food.
Enjoy and have a Happy Sunday!
It has been pouring in Bombay this past week and it makes the weather very gloomy and depressing. Stuck home you are left with nothing to do but while away your time in front of your laptop or the Tele. Then a sudden thought drifts into your mind. There are eggs in the fridge and mushrooms. So you jump up and head to the kitchen with a mission. Long forgotten is the humble roti subzi made for lunch. You are now whipping up something awesome, which will forever convert your omlette hating sister, who is now asleep.
One, bite down,she proclaims that this is the best omlette ever. And you modestly agree.
The pictures below were taken when I made the same omlette for breakfast. So here goes.
Ingredients:
3 tomatoes, chopped
5-6 big mushrooms, chopped
Basil (i use dried basil)
4 garlic pods chopped fine
butter or oil for sauteing
4 eggs
salt for seasoning
Chop up the tomatoes real fine. Like this:
Add the garlic an let it fry till it become fragrant. You can let it fry till golden, if you like.
Now add the basil and fry till you get that heady aroma of basil and garlic.
Now add the tomatoes and toss.
Then add the chopped mushrooms and toss again.
Let the mixture simmer and cook till the tomatoes have cooked down and the water has evaporated.
You can add the salt now.
Heat oil or butter in a pan and pour some egg mixture and twist and turn the pan till it coats the pan evenly. Like this
Place the mushroom and tomato filling on one side very gently. Gently because I made my omlettes thin, so they were in danger of getting torn. Keep the gas on low while doing this, you can take your own sweet time and your omlette won't burn.
Now take a wooden spatula and gently start to lift up the other side. Fold it over the filling very gently.
Toast some bread. Butter it, my sister drowns her toast in butter. And enjoy.
You can add cheese to the filling. There wasn't any at home. The cheese will complement the filling and reduce the tartness of the tomatoes. I personally love the tomatoey taste, but you know, just in case you want to indulge and have a great figure.
I think this omlette qualifies to be a crepe. It is too thin to be an omlette and some omlette purists will kill me for this.
It is a great breakfast, lunch, dinner, mid-day snack, mid-night snack any time of the day food.
Enjoy and have a Happy Sunday!
