Indian omelet – a detailed recipe for cooking. Share with друзьями: 
Time: 20 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 eggs
- 3/4 Art. finely chopped red onions
- 1 chopped serrano chilli (if you don’t want the dish was spicy, remove the seeds)
- 2 tbsp. l chopped fresh cilantro leaves
- 3/4 tsp turmeric
- 3/4 tsp paprika
- Salt and ground black pepper
- 2 tbsp. l canola oil
Recipes with similar ingredients: eggs, red onions, serrano peppers, turmeric, paprika, cilantro
Recipe preparation:
- Take a bowl. Break the eggs into it and beat them until they appear foam, about a minute. Add onions, chili peppers, cilantro, turmeric, paprika and mix well. Sprinkle a large pinch of salt and add a pinch of black pepper.
- Take a 30 cm diameter non-stick pan. Pour in oil and heat over moderate heat until it is It does not sparkle slightly, but does not begin to smoke. Keep ready spatula / spoon-spatula. Pour the egg mixture into the pan. Take spatula / spatula and small circular motions evenly distribute the onion, chili and cilantro in a pan. Also you distribute part of the eggs that did not set on the surface of the hot pan. Cover the pan and cook the omelet for 2.5 minutes.
- Take a plate the same size as the pan. Take off cover and look at your omelet. It may still be slightly liquid, but should not be too liquid. If so, cover cover the pan and cook for another minute. Transfer omelet finished side down on a plate. Then, holding the plate below, turn the pan over onto a plate, then turn everything together, so that the non-roasted side rests in the pan. Cook not Covering for another minute. Transfer the omelet to a serving plate, cut into 4 parts and serve.
