I love to have eggs anytime of the day, be it scrambled, omelet or boiled eggs. Even though I know that the yolks have high cholesterol content, I cannot see myself eating just the white or even egg substitutes (egg beaters etc). To eat eggs and not feel giulty I have made my serving sizes smaller. This quick and easy vegetable omelet is Indian equivalent to Italian frittata and makes a good dish for anytime of the day, especially for a lazy weekend breakfast (or brunch).
- 4 Large Eggs
- 1 Medium Onion, finely chopped
- 1 Small Tomato, finely chopped
- 1 Medium Potato, boiled and cubed
- ½ cup Peas
- 4 Green chilies
- 1 clove Garlic
- ½ tsp Cumin powder
- ½ tsp Coriander powder
- ½ tsp Chili powder
- 4 tbsp Monterey Jack cheese
- 1 tbsp Fresh cilantro, chopped
- to taste Salt
- Preheat the broiler.
- Heat 2tbsp of oil in a heavy-bottom skillet. Add the garlic and onion and cook over medium heat for 5 minutes.
- Add the tomato, potato, peas, chile, cumin & coriander powders and chopped fresh cilantro and continue to cook over medium heat, stirring frequently, until the onion has softened and the mixture is well blended. Season to taste with salt and chili powder.
- Beat eggs lightly. I usually add 1 tbsp of water and a dash of hot sauce to the eggs.
- Add the eggs to the veggie mixture, cover, and cook over low heat for 4-5 minutes, or until the underside is golden brown.
- Sprinkle 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, cut into wedges and serve immediately.