Hare Masale Ka Omlate (Eggs With Fresh Green Herbs)

"March Potluck" is this week's theme at I Heart Cooking Clubs (IHCC) where we are currently cooking from Madhur Jaffrey's recipes. I made this omelette at the spur of the moment on one of the weeknight dinner. I wanted a dish which is not too heavy, to serve with white rice and some other dishes, so an omelette is just perfect, and I remembered seeing an omelette recipe from one of MJ's book. 

Found the recipe and I have all the ingredients! Fresh spring onions from my garden, eggs and some corianders in my fridge, the main ingredients that are needed for this omelette. There's some fresh green chillies in my fridge as well which I bought for some pickles but have yet to make, but I have forgotten to take the chillies from my fridge and only realised that when I was halfway through cooking the omelette.

The thing that I love about this omelette is, the usage of minced ginger and turmeric powder. It does make a difference to the overall taste of it. I could smell the wonderful aroma from the turmeric and ginger. Turmeric is one of my favourite spice, we use the fresh turmeric rhizome often in most of our Nyonya spicy dishes.

I like the colour of this omelette, golden yellow with specks of greens!

Firstly the spring onions are sauteed, then the minced garlic are added in, followed by the rest of the ingredients. This recipe contains a tiny amount of sugar, which I've used just a pinch, and also just a squeeze of lemon juice. A few seconds after I've added in the turmeric, the wonderful aroma starts to fill the air! I just love the smell of turmeric. The beaten eggs, seasoned with some salt and lots of black pepper powder (I used coarse black pepper powder), are gently poured into the pan and turn the heat to medium low, cover the pan and cook for a few minutes until the eggs are set and cooked.  But I have turned the omelette over when the bottom has brown a little and cook the other side about a minute or two more, just to lightly brown it. 

Cut to wedges to serve.  Delicious! If you love having omelette with rice, give this a try, I'm sure that you will like it too!

To view what my other friends are cooking, please do drop by I Heart Cooking Clubs (IHCC).

I'm sharing this too with :
Full Plate Thursday hosted by Miz Helen's Country Cottage
Recipe Box hosted by Bizzy Bakes

Eggs with Fresh Green Herbs

(Hare Masale Ka Omlate)

(adapted from "100 Essential Curries", Madhur Jaffrey)

Serves 2-4

5 large eggs

salt and freshly ground black pepper

2 tablespoons vegetable oil

3 spring onions, cut into fine rounds (the white as well as the green sections)

1/4 teaspoon peeled, very finely chopped garlic

3 tablespoons finely chopped coriander

1-2 fresh, hot green chillies, sliced into fine rounds

1/2 teaspoon peeled, very finely chopped fresh ginger

generous pinch of ground turmeric

1-1/2 teaspoons lemon juice (I added about 1/2 tsp)

1/2 teaspoon sugar (I added about 1/4 teaspoon)

Step One

Break the eggs into a bowl and beat well. Add a generous 1/4 teaspoon salt and lots of freshly ground black pepper.

Step Two

Put the oil in a large, non-stick frying pan and set over medium-high heat. When hot, add the spring onions. Stir and fry until the onions just start to brown at the edges. Add the garlic and stir for a few seconds. Now put in the green coriander, chillies, ginger and turmeric. Stir for a few seconds. Add the lemon juice and sugar and stir to mix. Working quickly, spread the herbs around evenly in the pan.

Step Three

Now pour in the beaten eggs and let them spread to the edges of the pan. Cove, turn the beat to medium-low and cook for a few minutes, just until the eggs have set. Cut into wedges and serve immediately.

#23/100