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

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