Omelet Curry

Omelet Curry

Omlettes are for breakfast, right? Ever tried having an omlette curry as a main course for lunch or dinner? A great time saver when you are rushed for time but still need that protein fix without feeling guilty about eating breakfast food for a main meal.

  

Ingredients :-

6 eggs

2 onion, coarsely chopped

2 onion, finely chopped

6 green chillies, finely chopped

4 tomatoes, finely chopped

2 tbsp finely chopped celery.

2 tsp each of ginger and garlic paste.

4 tbsp fresh cream.

1 tsp turmeric powder.

2 tsp red chilly powder.

1 tsp sugar.

Powder of 2 green cardamom, 2 stick cinnamon, 2 clove, 6 black paper.

Butter to cook.

Preparation :- Beat the eggs(first the white separately and add yokes later) and mix with it finely chopped onion, chilly, ½ of chopped tomatoes and celery. Heat butter in a non-stick frying pan and make the omelet. Omelet should be hard enough to be cut in to 1 inch pieces. Keep aside.  

Heat oil in a deep pan and add sugar to it. When the sugar starts to caramelise add the chopped onion. Stir-fry till the onion is dark brown. Add ginger & garlic paste, salt to taste and fry till the water evaporates. Add rest of the chopped tomatoes, turmeric and chilly powder and stir for 1 minute. Add 2 cups of water, stir and reduce. Add the pieces of omelet and cook on low heat for a while. Maintain the thickness of the gravy as per liking. Before taking out add the powder of cardamom, cinnamon, clove and black paper. Stir well and cover for a minute. Add the fresh cream. Serve with white rice.