Recipe by Baby Kato
Omelettes are international, here is a lovely recipe from India, with onions, mushrooms and mustard powder. Don't let the mustard powder scare you, its very good in this dish. Hope you will enjoy this simple recipe.
Top Review by I'mPat
I cooked this twice first time as per recipe but was not keen on the raw onion taste, especially as there was so much of it so took a leaf out of my late dad's book who used to cook up a curried scrambled egg mix which he got while he served in India during the war (they cooked up the onion in a cury powder or paste till caramalised and the addewd the egg and scrambled it) so the second time I sauted off the mushrooms in ghee (clarified butter) and then put them to one side and then cooked off the onion in a little more ghee till just soft and put to one side and then I added the egg mix and cooked as you would an omelette (pulling the mix away from the edges and swirling the uncooked mix to the edges, when nearly cooked I put the mushrooms and onions on one half and flipped the other half over and fishined cooking and heating through the mushrooms and onion - result a delcious omelette that sutied me down the to ground, thank you Baby Kato, made for Everyday A Holiday.
- 2 eggs, large
- 2 tablespoons button mushrooms, chopped
- 5 onions, sweet, mini, chopped (Pyaj)
- 1⁄2 teaspoon salt (or to taste)
- 1⁄2 teaspoon white pepper
- 2 tablespoons butter
- 1⁄8 teaspoon mustard powder (ground mustard)
Directions See How It's Made
- Beat the eggs thoroughly along with the salt, pepper, mustard powder and the chopped onions.
- Heat a little of the butter in a pan and add the washed and sliced button mushrooms.
- Toss in the butter for 2 minutes, remove the mushrooms and keep aside until needed.
- Melt the remaining butter in a non stick pan over a medium flame and add the beaten eggs to it.
- Spread evenly around the pan and sprinkle the mushrooms on top.
- When one side is cooked slowly fold the omelette into half with a wooden spoon.
- Remove from the flame and serve hot.