Indian Omelette

If it wasn't for fusion food, my morning would be omelette less and that could be such a pity. And atleast half the time in the week, there would be no breakfast for M. And that's only calling trouble later in the day when M becomes extremely finicky when he didn't have his breakfast right. How the fusion that took place ages ago can make my life a happy one!

You see, omelette was something the British introduced to India. While the British ruled over India, they turned the traditional simple omelette to an Indian fair by adding spices to it. During the era, the dinner was still more British but the lunch and breakfast was often a fusion of eastern and western cuisine. Food has never been so largely influenced, changed, fusion and developed as during the imperialism era. And much of what we eat today has a background of fusion elements in some point in history.

Indian omelette is a simple and quick marriage of distinctively Indian flavors with the humble egg.  Indian omelette is thinner, slightly golden on one side. From a simple onions and chilies omelette to tomato, cheese to herb studded omelette, all of it has been embraced by the breakfast and brunch restaurants all over India. Most days, a simple Indian omelette is all we want but weekends are made special with the cheesy and herby ones. 

Next time, you are thinking eggs for breakfast, try this Indian omelette version and tell me how you like it. Though its perfect for brunch or lunch too. 

Indian Omelette

Serves1

Ingredients 

1 egg

2 tbsp red onions, very finely cubed

1 green chilly

1 tbsp coriander leaves, finely chopped, optional

1 tsp ghee

Pinch of turmeric, optional*

Salt and pepper to taste

Note


* Turmeric adds a light lovely golden hue as well as helps mask the egg smell if you are one of those people.

Method

Whisk the egg with turmeric until foathy.

Mix in the onions, green chillies, coriander leaves and whisk well.

Heat ghee in a non stick frying pan, and immediately add the egg mixture on medium low heat. Season with salt and pepper on one side.

Let the egg cook on one side for couple of minutes and then flip it to cook on the other. It cooks relative fast on the other side, so don't over cook.

Add more pepper  if required. 

Serve sandwiched between white toast or rolled with roti or on its own. My family certainly adds ketchup to go with it.

Variations

- Add 1 small tomato finely cubed along with the onions and chilies

- Add about few tbsp upto 1/4 cup of cheddar cheese or a mix of cheddar and mozerella for a cheese omelette