At Brunch Buffets, I always notice, no matter how many items are on the menu, the live counter for eggs on order is always very popular. I know because I am one of those that lines up for the masala cheese omelet.
While we are stuck with a mad rush on weekdays, weekends are when indulgent breakfasts are the order of the day and a thick luscious omelet like this, sets the pace for more good stuff to happen.
It’s easy to dish it out restaurant style. The keys are several. Firstly, add a dash of milk to the beaten egg mixture and whisk, to give you a silky texture. Secondly, Use butter to fry the egg, just a little not a lot and see the difference. Thirdly, use a fork to lightly scramble the middle of the omelet before it is set, to give you a thick fluffy centre.
Here is my recipe for an indulgent Cheese Masala Omelet (makes 1 really large omelet)
2 eggs, beaten with 2 tablespoons milk till fluffy. Add salt and pepper to taste
2/3 cup pan sautéed vegetables of choice. Use a combination of onion, tomato, green/ spring onions, coloured bell peppers, sliced mushrooms, etc. chop up and add to a lightly oiled pan, sauté without oil till the onions are translucent. Transfer to a plate and cool.
1-2 cubes (2-3 tablespoons) shredded cheddar cheese (I used 2 cubes of Amul processed cheese)
1 tablespoon butter
Heat an 8 inch frying pan on medium, add half of the butter and toss it around to melt. Mix the sautéed vegetables into the egg mixture. Add the egg mixture to the pan and twirl the pan around till the egg has spread into the pan. Take a fork and lightly scramble the centre, to create layers. Do this before the egg sets. Drizzle the rest of the butter along the edges of the pan to brown the egg. When the edges have browned, and the egg is almost cooked, add the shredded cheese over the egg, lower the flame and allow the cheese to melt. Ease a spatula under one half of the omelet, gently fold over into half and cook for another minute. Ease it onto a plate. Serve hot with toasted buttered bread and preserves.