Methi Egg Omelette.

Methi Egg Omelette …. A perfect classic omelette recipe that can be served for breakfast, brunch, lunch or dinner ….. A creative flavour combination with added benefits of fresh Methi Leaves / Fenugreek Leaves, Onions and Tomatoes ….. Totally Tummy Filling …. Yumz …..

Omelette is a very fulfilling dish that can be enjoyed during lunch and dinner too, though it is considered an traditional English Breakfast. These are really very easy to prepare and being highly nutritious, it’s a great dish that should be given to growing children who are very active all the time. 

These omelettes are best served with some brown / white / multi grain bread as accompaniment. You can also serve these omelettes with Bombay Pav which is readily available in and around Mumbai in Maharashtra. Children will love it if you add in a spoon of ketchup too and they simply love it. Omelette with veggies are a lovely combination to be introduced to children who are otherwise reluctant to eat veggies. 

Methi leaves being bitter, not only children but many elders are also hesitant to add them to their routine diet. December – February is the winter season when methi leaves are available abundantly. This is so coz. its natures way of introducing those veggies that are necessary during that particular season. I believe in this and I try including this veggie in almost all the dishes I prepare. Methi / Fenugreek leaves when finely chopped, washed and the water properly squeezed out can be added almost to any dish and they do not taste that bitter in taste. One should develop a taste for it though. Once you begin having it regularly you will simply love it. Here I have added to the Egg omelette and the outcome was simply a delicious and filling dish. 

In a porcelain or glass dish break and add in 3-4 fresh eggs. Add in a little bit of salt and beat with a egg beater (you can use electric beater to speed up the procedure) till it multiplies in quantity. 

Chop one tomato into small pieces. 

Also chop one large sized onion into fine pieces. Chop 4-5 green chillies into rounds of required width. 

Finely chop about ½ cup of fresh methi leaves, wash in plenty of water and squeeze out as much water out of it as possible. Keep this ready too. Add these all to the beaten eggs and mix well. 

Heat a non stick pan or any other regular pan you use to remove dosas. I have a different small sized pan which I use only for egg omelettes as I do not like to mix up the tavas. Add in a few drop of ghee / clarified butter / fresh butter and spread it all round the pan. 

Pour in a cup full of the prepared egg mixture into the tava and spread it by tilting or gently with the back of a rounded spatula. Cover with a lid and cook on medium heat till the top of the omelette is cooked when you touch it with a finger and the mixture does not stick to the fingers. Add a few drops of ghee / butter on top of the omelette and gently flip it over and cook the top side too without covering the pan. 

Remove the omelette and serve it hot with some tomato ketchup and bread slices. Proceed the method with remaining egg mixture. You will get about 3 small sized omelettes. I served the omelettes with Bombay Pav / soft bread which is freely available in Mumbai. You may choose any type of bread that is available in your vicinity. But do at in a few slices of bread along with the omelette to enjoy a fulfilling breakfast / brunch / lunch / dinner. Enjoy.