Eggless Omelette
Ingredients
3/4 cup flour (whole wheat, white or a combination)
2 tbsp nutritional yeast
1 pinch ground turmeric
1/2 tsp vegetable oil
1 tsp baking powder
1/4 tsp salt
1 cup milk
Method
Place flour, nutritional yeast flakes, baking powder, salt, and turmeric in a medium bowl, stir until well combined. Pour in the milk and oil, stir well to make a smooth batter. Let the batter rest for 5 to 10 minutes, and then stir again. Oil a 9 or 10 inch nonstick skillet and heat it over medium flame.Pour in 1/3 cup of batter. Immediately tilt and rotate the skillet to distribute the batter evenly and create a 5-6 inch circle. Cook until the top is completely dry and the bottom is deep golden. Carefully loosen the omelette with a spatula and gently turn it over. Cook the other side until it also is deep golden and flecked with brown. The omelette is ready.
Cucumber Omelette
Ingredients
2 cucumbers
Oil for cooking
1 cup coriander leaves
1 cup rice flour
 2 to 3 green chillies
1 onion (chopped)
Salt as per taste
Method
Peel the cucumbers and grate them. Remove the water from cucumber as much as possible. Add rice flour to grated cucumbers. Mix well. Add chopped onions, green chillies, coriander leaves and salt to the mixture. Mix well to make small balls. Next, heat oil on a nonstick tava. Spread each ball on the tawa like a chapatti. Cook on both the sides. Serve with tomato ketchup.
Baby spinach omelette
Ingredients
2 eggs
1/8 tsp ground nutmeg
1 1/4 tbsp parmesan cheese (grated)
1 cup torn baby spinach leaves
Salt and pepper to taste
Method
Beat eggs and stir in the baby spinach and parmesan cheese. Season it with nutmeg, salt and pepper. In a small skillet coated with cooking spray, cook egg mixture for 3 minutes until partially set. Flip with a spatula and continue to cook for 2 to 3 minutes. Reduce heat to low and continue to cook for 2-3 minutes more.
Fresh Apple omelette
Ingredients
2 egg whites
2 egg yolks (beaten)
1 large apple (peeled, cored and thinly sliced)
3 tbsp white sugar
3 tbsp all-purpose flour
3 tbsp milk
1 pinch salt
1 tsp butter
1 tbsp white sugar
1 tbsp lemon juice
1/2 tsp baking powder
1/2 tsp ground cinnamon
Method
Preheat oven to 350F. Whip egg whites in a medium bowl with an electric mixer until it gets foamy. Sprinkle 3 tbsp of sugar and continue to whip until peaks form. Take another bowl and stir together flour, baking powder and salt. Mix egg yolks and lemon juice to the milk and blend them well. Fold the egg whites using a rubber spatula or wooden spoon. Melt butter in an oven proof skillet over medium heat and then spread it evenly over the pan. Layer the thinly sliced apple over the batter and sprinkle them with cinnamon and remaining sugar. Put the skillet in the oven and bake for 10 minutes or till the apples turn golden brown and get glazed look.
Cheese omelette
Ingredients
1/3 cup parmesan cheese (grated)
1 tbsp parsley (finely chopped)
1 tbsp fresh mint (finely chopped)
4 eggs
Salt and black pepper to taste
1/4 cup milk
1/4 cup scallions (finely chopped)
2 tbsp butter
Method
In a mixing bowl beat the eggs with the salt and pepper until it starts bubbling. Beat in the milk, mint, parsley, scallions, and cheese. In a heavy skillet melt the butter over moderate heat. Pelt in the egg mixture and spread it out evenly. Reduce the heat to low and cover it fully and cook until the edges of the omelette begin to get firm. Uncover and run a spatula around the edges to keep it from sticking to the pan. When the centre of the omelette is almost firm, place a plate over the skillet and invert, dropping the omelette onto the plate. Gently slide it back into the pan, cover, and cook for a few minutes longer until the underside is lightly browned. Slide out onto a serving plate, cut into wedges, and serve at once.