Eggs are so versatile to cook and this admission comes from a person whose hands shook badly while breaking an egg few years ago. An egg omelette is an easy recipe to make and is perfect for bachelors while they venture out and have to sustain on their own. In my opinion an omelette is the only recipe which every cuisine around the world boasts of having a version of their own. The egg’s high protein content is very good for the kids and you can very easily any amount of vegetables to an omelette, if they are refusing to any and they won’t even know.
As the eggs are rich in fat also, you can enjoy a protein loaded dish without having to adding any extra fat (oil) too. You can serve the Omlettes either as a side dish to rice for lunch, as its is easy to pack in lunch boxes or make it for the kids and serve hot when they come home after school as a snack. The most favorite way to enjoy is have it piping hot along with bread for brunch on a holiday. You can also check out my Egg scramble with Snakegourd (Podalangai Mutta Podimas) if you are thinking of other ways to serve eggs.
Chinese Egg Omelette Recipe
Prep time:10 mins | Cook time: 15 mins | Serves: 3 Cuisine:Indo Chinese | Category:Breakfast
Eggs – 3
Onion, large – 1
Scallions (Spring onions / Chives) – 1
Tomato – 1
Green chili, chopped – 2 tsp
Carrot, grated – 2 tbsp
Capsicum (bell peppers), chopped – 1 tbsp
Cabbage, shredded – 1 tbsp
Soy sauce – 1 tsp
Green chili sauce – 1 tsp
Turmeric powder – 1/2 tsp (Optional)
Black pepper powder – 1/2 tsp
Salt – to taste
Oil – 2 tsp
Chop the onions, tomatoes finely. Very finely chop the white and green parts of the Scallion and keep them separate.
In a bowl mix together chopped onions, tomatoes, carrots, cabbage, white part of the scallions, bell peppers, cabbage and crumble with your finger tips. This is to ensure that none of them get stacked in one place while sprinkling. Divide into 3 portions and keep aside. Also divide the green part of the scallions (Chives) and keep it ready.
In a bowl break the eggs, add turmeric powder, salt, 2-3 tbsp water, soy sauce, chili sauce, black pepper powder and whisk well till frothy with a balloon whisk.
Heat a frying pan or girdle and let it become warm. I eyeballed the quantity of egg mixture that I poured else use a ladle and pour the egg mixture and swirl the pan to spread around. Make sure the flame is low.
Sprinkle one portion of the mixed vegetables evenly all over the egg mixture. Once again sprinkle the chives on top of the vegetables. Drizzle a few drops of oil all around the egg. Cover the frying pan with a lid. This will ensure that the vegetables will get cooked along with the eggs. Let it cook for a minute or 2 over low flame.
Once cooked, flip the omelette around and let it cook the other side as well for a minute. This time there is no need to cover with a lid and no need to drizzle oil as the eggs itself will start to leave out the fat.
Transfer to a serving plate and continue to make 2 more. Serve hot.
Usually some milk is added to eggs to get a soft and moist omelette, But I avoided it as the milk will curdle as we are also adding soy and green chili sauce.
I added the turmeric powder as my kids will like the darkish tinge of the eggs due to the addition of soy sauce and black pepper powder.
Make sure that you remove the pulp and deseed the tomatoes before chopping it.
As we are adding green chilies, chili sauce, black pepper powder, adjust all the quantities according to your spice level.
Always cook the omelette over low flame. It takes very less time to cook. If cooked over high flame the eggs will cook fast making the vegetables uncooked or the bottom might get burnt as well.
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