Friday, March 11, 2011

My Perfect Omelette

Disclaimer - this is my perfect omelette - not THE perfect omelette - so feel free to write in with Your perfect omelette. Even if it was made by someone else - like that uncle who lives in Belgium. Or that dishy chef at the Taj breakfast buffet. Just saying.

Dad makes the best Spanish Omelette  or frittata- but over the years, I have perfected the kind of omelette we like - 2 or 3 eggs max, non greasy, fluffy, soft and perfectly salted. I hate it when omelettes are undersalted - as they often are in hotels (something pointed out by Vir Sanghvi as well).

I add a little milk to the eggs - it makes the omelette softer. The eggs are well beaten and then seasoned with salt and pepper. The green chillies should be cut just so- not finely minced so that the chilli seeds spices up every inch of the omelette -but in rounds so that they can be picked out by the people who don't want to bit into them (me) and eaten by the extra spice lovers (hubby). I don't fry the chillies, instead sprinkling them over the omelette, except for one quarter of it which is for K since she can't pick the chillies out and may bite into one. She enjoys this omelette, so it makes sense to make the same one for her rather than a separate one.

The onions are fried till soft and not brown, so that we can enjoy their sweetness. I add a pinch of salt while frying the onions and this balances the salt. The cheese is optional and depends on my mood - but just a cube of grated cheese is enough for 3 eggs - any more than that, it will turn into a cheese omelette - which is not a bad thing, just not what we are looking for. Fresh mint or coriander leaves to finish.

And it should be eaten fresh off the skillet - that way I'm a bit like the Soup Nazi from Seinfeld. No wandering around/checking mail/reading newspaper and then coming over to eat my omelette after its been cooling on the table for five minutes. You preferably have to be at the table, with buttered toasts ready (for me), a good 3-5 minutes before the omelette arrives. Yes, hubby has been trained well in the art of eating our perfect omelette ;).

This omelette takes only about 10 minutes to make from start to finish - and worth every minute if you like a well made omelette. Have your coffee perking at the same time, and you will have a lovely cuppa Joe ready, at the end of it all as well!

Our Perfect Omelette
 Eggs - 3
Milk - 1 tbsp
Onion - 1 chopped fine
Green chillies - 2 chopped in thin rounds
1 cheese cube about 20 gms(grated) - optional
salt - about 1/4 of a tsp - a pinch with the onions and rest
Butter - 1 tbsp
Mint - 3 tbsp chopped

1. Melt the butter on a non stick skiller on low heat and then saute the chopped onions on a medium flame till just soft. Add a pinch of salt to the onions while sauteeing
2. Meanwhile, beat the milk with the eggs, salt and pepper till its frothy
3. Spread the softened onions over the skiller and then pour the beaten egg evenly. Sprinkle the chopped chillies and cook on a medium low heat for about 3 minutes or till the omelette is set at the bottom.

4. Gently bring the edges of the omelette inwards and tilt the skillet outwards so that the uncooked egg settles at the bottom. Sprinkle the mint and the omelette over the omelette and cook on a low flame for a minute.

5. Fold the omelette over and cook for half a minute, then turn over and cook for half more a minute. Serve warm - we had the omelette with a herbed bun.


sra said...

Liked the opening lines :) At home, omelettes used to be a staple dinner item. I rarely make any these days, preferring to make a bull's eye because all you have to do is crack it into the pan and season it!

Arch said...

Wow Miri, I made a similar one just this morning...perfect breakfast...Lil S loves it nowadays, was stuck to boiled eggs only for ages...Love your write up - can imagine the whole breakfast scene there :)

Miri said...

Arch ;) when are you coming to join us for breakfast :D

Thanks Sra....hubby loves bulls eys - but I'm a little wary now of salmonella...

Sharmi said...

very pretty looking omelette:)

Priya said...

Awesome and very prefect omelette for lazy sunday's brunch...awesome..

Cynthia said...

Ummmm, I see that we're all in the mood for eggs. Yours looks mighty yummy.

BongMom said...

Omlette and buttered toast...ahhhh. If I did not have to feed the family I could just live on that.

As a kid, on a train journey, I always opted for toast-omlette at the Indian Railways canteen. They were not really that good compared to Mom's at home but still...

Miri said...

I on the other hand, have never had omelette on the train because I can't stand cold omelettes...I used to take an hour to finish a meal when I was a child, and the memories of cold boiled eggs and omelettes being pushed around on my plate, still linger!

The knife said...

my perfect omelet is always soft inside and this looks pretty perfect

Krishna said...

try steaming it a bit when you 1st pour it on the tawa - by covering it with an inverted vessel or something like that.. Ensures the omlette is well cooked yet soft.. My lil one compares it to 'gundu dosai' :-)

get well soon..