“Corn Egg Omelette” served with Tava fried Bread Slices, Ginger Tea, Cake, Tomato Ketchup … had some corn kernels so added them to eggs and prepared a healthier omelette … served with tava fried bread slices and tomato ketchup, it tastes wonderful … added on some cake slices (store bought) and my lifeline kadak adraki chai … truly a perfect classic English Breakfast … Yummilicious …
** Egg Omelette is a traditional English Breakfast that was left behind by the British when they left India and was caught up by upper class Indian families, which later on got followed as a breakfast item for all classes (non- vegetarians) all over the country. Easy and quick to prepare these are very filling and being high on protein and nutrients makes it worthy to be included in diet for a healthy lifestyle.
** Egg Omelettes are best served with tomato ketchup and brown/ white/ multi grain bread slices as accompaniment. You can also serve these omelettes with Bombay Pav, a bread which is readily available in and around Mumbai in Maharashtra. In some south Indian homes they are served during lunch as it is along with other dishes like dal- chawal- bhaji etc. It tastes wonderful served any way, try it.
** Egg Omelette is a very filling dish; a complete meal by itself that can be enjoyed anytime of the day say for breakfast, lunch or dinner too. You can prepare sandwich’s, buns, toasts etc., with addition of masala, veggies also. In fact, there are plenty of combos to experiment from that one will really run out of choices for the same. It’s a must for growing up children and athletes and in my home we do enjoy them.
** Eggs are my favorite be it in preparation of Omelette, curry or any other dish and I always make it a point to have them in stock as they really fall in handy when in hurry. I know these days breads are shunned upon, however Omelette tastes best served with bread and you can switch over to brown bread from reliable sources. Do browse through for more options and keep a watch out for more recipes to follow.
** Here is my recipe for “Corn Egg Omelette” … my style …
** Ingredients :
Eggs/ Motto/ Andey : 3-4
Sweet Corn Kernels/ Jolu : ½ cup
Ginger/ Adrak/ Alle’ : ½ inch
Garlic/ Losun/ Lehsun : 3-4 cloves (peeled)
Green Chilly/ Tarni Mirsanga/ Hari Mirchi : 4-5
Curry Leaves/ Kadipatta/ Karbevu : 5-6 fresh ones
Red Chilly Flakes : 1-2 tblsp
Salt/ Namak/ Meeta : to taste
** Oil+ Ghee (Tel+ Toop) : as required in 1:1 proportion
** Remove and collect the kernels from the corn on cob using a sharp knife. Rinse well and allow the excess water to drain off. Now add it into a mixer and using pulse mode crush it well to a semi coarse paste and keep it ready.
** Add ginger, garlic, green chillies, curry leaves into mixer grinder and grind to a coarse paste WITHOUT ADDING WATER. Keep it aside ready.
** In a porcelain/ glassware dish break in 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. DO NOT ADD ANY WATER.
** Now add the coarsely ground corn and the ginger- garlic- green chilly paste along with salt to taste and mix well. Keep it ready aside.
** Note : You can add finely chopped onions and coriander leaves if desired, I did not add as I wanted to keep it simple.
** Heat a non- stick/ any pan you use to remove omelettes. I have a different small sized pan which I use only for egg omelettes as I do not like to mix up with dosa tava. Add in a few drops of ghee+ oil and spread it all round the pan.
** Now pour in a cup full of the prepared egg- corn masala mixture into the tava and spread it gently with the back of a rounded spatula. Sprinkle some red chilly flakes on the top of the omelette (You can skip this step if no desired). Cover with a lid and cook on medium heat until the top of the omelette is cooked.
** To check if done, just touch the omelette with tip of finger, if the mixture does not stick to the finger it’s done. Add a few drops of ghee+ oil on top of omelette and gently flip it over to cook on top side without covering the pan. When done, remove and keep it aside and continue with the remaining mixture for more.
** Note : The Omelette turns very soft in texture and may break when you try to flip them over, to avoid it, prepare small sized omelettes that can be easily flipped over. I go about 3 omelettes of approximately 4 inch dia ones.
** “Corn Egg Omelette” is done and ready to be served. Tastes best served with tomato ketchup along with a few toasted or tava fried bread slices and steaming hot tea or coffee. I served it with tava fried brown bread slices and strong ginger tea along with a few cake slices (store bought) and it was a wonderful breakfast, completely English style which we enjoyed very much. You can serve with any bread or pav of your preference. It’s the season of fresh corn and they do have a lovely crunch and taste, so try including them into your breakfast dishes or meals and enjoy with family and friends.
** I am sharing a common link for both “Omelettes” and “Egg Dishes” below, you may browse through the same for more choice ...
** I am sure all of you know how to prepare a good “Strong Ginger Tea/Kadak Adraki Chai”, just browse through if need be .....
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