Mushroom masala omelet
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | larges | Eggs |
| Salt and pepper to taste | ||
| ¼ | cup | Vegetable oil |
| 2 | larges | Garlic cloves; chopped finely |
| 6 | mediums | Size mushrooms; sliced lengthwise |
| ½ | teaspoon | Ground roasted cumin seeds |
| 1 | teaspoon | Garam masala |
| 3 | Scallions; cut into thin slices | |
| 1 | Green chili; seeded and sliced | |
| 2 | tablespoons | Chopped fresh cilantro |
| ½ | teaspoon | Peeled; finely grated fresh ginger |
| ½ | cup | Chopped tomatoes |
Directions
In a glass measure, lightly beat the eggs with salt and pepper.
Over high heat, heat 2 tablespoons oil in a medium size saute pan. Stir in the garlic and before it begins to brown, add the mushrooms. Cook until softened and some of their liquid has been evaporated. Reduce the heat to medium and add the cumin seeds, garam masala, scallions, chili, cilantro and ginger. After about 1 minute, add the tomatoes and salt and pepper to taste. Cook until filling is reduced and tomatoes are soft. Remove from the heat.
In an eight inch non stick saute pan, heat 1 tablespoon oil over high heat.
Pour in half of the beaten eggs. Cook for 3 or 4 seconds, or until the egg is beginning to form a cooked layer on the bottom of the pan. Spread half the stuffing along the center of the omelet and fold it over. When done, slide the omelet out onto a warmed plate. Repeat with remaining ingredients.
Yield: 2 servings
Recipe by: Cooking Live Show #CL8991 Posted to MC-Recipe Digest V1 #903 by "Angele and Jon Freeman" <jfreeman@...> on Nov 12, 1997