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Monday, January 5, 2009

2 tbsp ghee or oil
1 garlic cloves, finely chopped
1 onion finely chopped
1 tomato, peeled and finely chopped
1 cooked potato, diced
1/2 cup cooked peas or if frozen, no need to thaw
1 fresh green chili, chopped
1/2 tsp ground coriander
1/2 tsp ground cumin
1 tbsp fresh cilantro chopped
2 eggs, lightly beaten
4 tbsp grated cheddar cheese
1.Preheat the broiler to medium. Heat the ghee in a large, heavy-bottom skillet. Add the garlic and onion and cook gently over medium heat. Then add the tomato, potato, peas, chile, ground coriander, cumin and chopped fresh cilantro and continue to cook over medium heat, stirring frequently, until the onion has softenened and the mixture is well blended. Season to taste with salt and pepper.
2. Add the eggs, cover and cook over low heat for 4 to 5 minutes, ou until the underside is golden brown.
3. Sprinkle the cheese over the omelet and cook briefly under the preheated broiler until the cheese has melted and the top of the omelet is set. Slide out of the skillet and serve imemediately.
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Priya Sriram said...

Wow... I have never thought of adding so many vegetables to omelette. Simply healthy and delicious. will definetely try out! Thanks Rajee...

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