The whole motive behind starting this series was because I loved breakfasting and I loved making breakfasts as a whole. The sheer joy of watching someone enjoy their first meal is something that has always made my day. But then I got stuck in routine, making breakfast after breakfast, and there is a point where peoples appreciation turns into assumption and then you hit a creative block. But then I realized that this is all a two way street... and believe me it feels so awesome to be at the receiving end. Amrita from Life Ki Recipe made me a breakfast omelet filled with lots of veggies and so much of Love that, I just had to dig this series out of the grave right away. This recipe has been passed down the line and has been tweaked at every step but from what I hear it originated in Bangkok! So here we go!
Recipe : Amrita from Life Ki Recipe
2 Eggs, beaten till fluffy.
1/2 Onion, Chopped
1/2 Tomato, diced as per preference
1/2 Cup Beans, blanched and chopped
1/2 Bell Pepper (We used the Yellow one)
1 chopped Green Chili (Optional)
Coriander leaves, gently picked. (I love an Omelet overloaded with Coriander)
Salt to Taste
Pepper to Taste
Mixed dried herbs to Taste
2 tbsp Oil
Season the beaten eggs with Salt, Pepper and Herbs.
Heat up Oil in a pan, and Saute the veggies for 3 to 4 minutes on a medium heat, and then turn the heat to lowest.
Push them all to one side of the pan and tilt the pan while you pour your Egg onto them. Keep the pan tilted and let the layer cook.
Gently keep turning/rolling the Omelet using the tilted corner of the pan as an aid to keep it looking like a log, until the Omelet is cooked through.
Transfer to a plate and serve with Toast and Butter. Amrita made some amazingly awesome White Wine Butter for me, but that is another story for another day.
What a lovely way to eat your veggies and kick start your day! Thanks a ton Amrita *squishy hugs*