Thursday, December 27, 2012,3:37 AM
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PrintINDIAN TOMATO AND ONION OMELETTE
Serves :
2
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a frying pan, add in the cumin seeds. When it begins to sizzle add the onion and fry until lightly browned. Add the tomato and fry for 2 more minutes.
- Simmer to low flame and pour in the egg mixture. Wait until the mixture bubbles.
- Cook until the omelette is light and fluffy or until it has come away from the side of the pan.
- Gently fold one-third of the omelette into the middle and bring the other side to meet it. Cut in two and flip over.
- Serve immediately with Deep- fried Bread and tomato wedges.
INGREDIENTS
- 1 onion, finely chopped
- 1 tomato, finely chopped
- ½ teaspoon cumin seeds
- 2 tablespoons IDHAYAM Sesame oil
Egg Mixture - Whisked
- 1 small green chilli, deseeded and finely chopped
- 1 tablespoon finely chopped fresh coriander
- 6 eggs
- 4 teaspoon milk
- Salt and freshly ground black pepper, to taste
- A pinch of chilli powder
6 comments for “Indian Tomato and Onion Omelette”
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This is an ideal break fast dish.. but in this recipe they hav mentioned the use of egg which i havnt triedbefore. Il make note of this..
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