Best Aztec Indian Omelette Recipes

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INDIAN OMELET



Indian Omelet image

Make and share this Indian Omelet recipe from Food.com.

Provided by Dienia B.

Categories     Breakfast

Time 7m

Yield 2 serving(s)

Number Of Ingredients 10

4 eggs
1 tablespoon milk
1 tablespoon cilantro, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
3 green chilies, minced
3 tablespoons onions, minced
1/4 teaspoon turmeric
1 tomatoes, sliced for garnish

Steps:

  • Mix eggs, milk, cilantro, salt and pepper in a bowl.
  • Into a hot pan that has butter you can cook the green chilies, little ones like jalapenos, onion and then add turmeric right before you add eggs.
  • Pour in egg mixture and cook until set.
  • Garnish with tomato.

Nutrition Facts : Calories 244.7, Fat 15.9, SaturatedFat 7, Cholesterol 388.3, Sodium 495.9, Carbohydrate 11.6, Fiber 2.1, Sugar 6.1, Protein 15

INDIAN OMELET



Indian Omelet image

I don't know why it is, but I am not a fan of American-style omelets. I love eggs scrambled, coddled, poached, soft and hard boiled . . . but there's something about that thick carpet of egg in omelets that just doesn't sit right with me! Perhaps it's because this is the first omelet I ever had- thin (but not as thin as a crepe-like French omelet) and packed with fresh flavors. It's the kind of thing I whip up at almost any hour of the day (it's really great after you've been out and had one drink too many!). To this day, Mum will make this as a light lunch when she doesn't feel like cooking anything too strenuous. The potato chips are my American touch to this Indian standby.

Provided by Aarti Sequeira

Time 15m

Yield 4 servings

Number Of Ingredients 10

6 large eggs
3/4 cup minced red onion (about 1/2 medium onion)
1 small serrano chile, seeded and minced
Small handful fresh cilantro, minced (about 2 tablespoons), plus extra leaves for garnish
3/4 teaspoon ground turmeric
3/4 teaspoon paprika
Kosher salt and freshly
ground black pepper
2 tablespoons vegetable, canola or grapeseed oil
Small handful coarsely crushed potato chips (about 1/4 cup; optional)

Steps:

  • In a large bowl, beat the eggs until slightly frothy. (If you are not in a hurry, you can go the extra mile: Separate the eggs and beat the egg yolks in one bowl, the egg whites in another, until very frothy. Gently fold the yolks into the whites. This will make a much lighter omelet!)
  • Carefully stir in the onion, chile, cilantro, turmeric and paprika and add couple of generous pinches of salt and a few grinds of pepper.
  • Heat the oil in a medium (10 to 12 inch) non-stick skillet over medium-high heat. Keep a heatproof spoonula (a curved, spoonlike spatula) at the ready. When the oil starts to shimmer, pour in the egg mixture.
  • Using your spoonula, stir the egg mixture in small circular motions to distribute the onions, chile and cilantro evenly around the pan. This also helps move some of the uncooked egg down to the surface of the hot pan. Sprinkle the potato chips (if using) evenly over the top.
  • Reduce the heat to medium, cover the pan, and cook for 1 to 2 minutes. Meanwhile, grab a plate that's as big as your pan.
  • Check your omelet. It's all right if it's not fully cooked, but it shouldn't be super-runny. If it is, cover the pan and cook for 1 minute more. Slide the omelet, cooked side down, onto the plate. Then, holding the plate from underneath, place your pan over the plate and flip the omelet back into the pan. The omelet should land with its uncooked side down. Cook, uncovered, for another minute.
  • Slide the omelet onto a serving plate, cut it into 4 wedges and serve with fresh cilantro leaves on top!
  • Smaarti Tip
  • Don't omit the serrano chile even if you don't like spicy foods. Scrape out the seeds and use just the flesh; that slight bitterness really makes this omelet sing.

INDIAN OMELETTE



Indian Omelette image

Indian omelette (or masala omelette) is a popular Indian dish available in every Indian food stall around Malaysia. Very easy and fast to make, for breakfast or as a side dish. This unfolded omelette with crispy, bronzed edges and a soft middle is so delicious even on its own.

Provided by My Recipe To Share

Time 20m

Yield 4

Number Of Ingredients 8

2 medium red onions
1 large yellow onion
8 large eggs
1 tablespoon chili powder
1 teaspoon ground turmeric
1 teaspoon rock salt
1 pinch ground white pepper
5 tablespoons vegetable oil

Steps:

  • Dice red and yellow onions into 3 different sizes.
  • Combine eggs, onions, chili powder, turmeric, rock salt, and pepper in a large bowl; mix until well combined.
  • Heat oil in a large nonstick skillet over medium-high heat until shimmering. Pour in egg mixture, making sure it's evenly distributed in the skillet. Lower heat to medium, cover, and cook for 1 minute. Cut omelette into 8 pieces and continue to cook until egg starts to brown around the edges and appears to have set. Carefully flip with a spatula and cook for 2 more minutes.

Nutrition Facts : Calories 339.5 calories, Carbohydrate 11 g, Cholesterol 372 mg, Fat 27.5 g, Fiber 2.4 g, Protein 13.9 g, SaturatedFat 5.9 g, Sodium 745.3 mg, Sugar 4.9 g

INDIAN OMELET



Indian Omelet image

Provided by Aarti Sequeira

Time 20m

Yield 4 servings

Number Of Ingredients 8

6 eggs
3/4 cup finely minced red onion
1 serrano chile, minced, seeds removed if you don't want it spicy
2 tablespoons minced fresh cilantro leaves
3/4 teaspoon turmeric
3/4 teaspoon paprika
Kosher salt and freshly ground black pepper
2 tablespoon canola oil

Steps:

  • I thought that this was the only way to make an omelet until I had the French and American kinds. It's funny; we like ours thin and lightly browned, whereas the classic American version is fluffy and pale yellow. This almost reminds me of a Spanish frittata; you can eat a quarter of it with a small salad and it makes a satisfying light lunch. My mum usually makes this for lunch when she's got a heavy dinner planned. It's one of my dad's favorites! This is also apparently one of those things that you can get at the train stations in India: jump onto the platform, grab a hot "railway omelet" and speed walk to work where you can nosh away in peace. Bliss!
  • Grab a bowl. Crack the eggs into the bowl and beat until lathery, about 1 minute. Whisk in the onion, chile, cilantro, turmeric, and paprika until well combined. Sprinkle with a big pinch of salt and a few grinds of black pepper.
  • Grab a 12-inch nonstick skillet. Add the oil and warm over medium-high heat until mildly shimmering but not smoking. Have a spatula/spoonula at the ready. Pour egg mixture into the pan. Grab the spatula/spoonula and, in small circular motions, distribute the onions, chile, and cilantro evenly around the pan. This also helps move some of the uncooked egg down to the surface of the hot pan. Cover and cook for 2 1/2 minutes.
  • Grab a plate that's as big as your pan. Pull off the lid and look at your omelet. It might still look a little runny, but it shouldn't be super runny. If it is, then cover and cook 1 more minute. Slide the omelet, cooked side down, onto your plate. Then, holding the plate from underneath, put your pan over your plate, and flip so that the uncooked side lands on the pan. Cook, uncovered, another minute.
  • Slide onto serving plate, cut into 4, and serve.

AZTEC INDIAN OMELETTE



Aztec Indian Omelette image

This is a very delicious Omelette that the Aztec use to make :) its probably the best omelette I ever had!

Provided by Chef Otaktay

Categories     Breakfast

Time 15m

Yield 1-4 serving(s)

Number Of Ingredients 5

5 corn tortillas
4 eggs
3 hot dogs (diced)
2 tablespoons bacon grease
1/4 small onion, chopped

Steps:

  • In skillet, fry onion in bacon grease until tender, add diced hot dogs.
  • Continue frying until browned.
  • Add more bacon grease if needed.
  • Tear up tortillas into bite size pieces and add to skillet.
  • Continue frying until tortillas are pliable.
  • Add more bacon grease if needed.
  • Break eggs over entire mixture and stir everything together until eggs are fried.
  • Note: Do not deviate from recipe. This is a delicacy that originated in the refrigerator, better known as left overs. Pay day was still a ways off.

Nutrition Facts : Calories 1239.9, Fat 88.9, SaturatedFat 32.6, Cholesterol 942.1, Sodium 1912.2, Carbohydrate 62.4, Fiber 7.8, Sugar 7.9, Protein 47.3

MEXICAN OMELET



Mexican Omelet image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 17

1 red bell pepper, roughly chopped
1 green bell pepper, roughly chopped
1/4 cup olive oil
Freshly ground salt
Freshly ground pepper
1/3 cup chopped onion
1 clove garlic, finely chopped
1/8 cup olives, halved
1 medium tomato, thinly sliced
1 serrano chili, finely chopped
1 potato, cooked in boiling, salted water, then diced
1/4 teaspoon dried oregano
4 tablespoons finely chopped parsley
6 eggs, separated
1/2 teaspoon cold water
1/4 cup heavy whipping cream
4 tablespoons salted butter

Steps:

  • Preheat broiler.
  • Cook bell peppers in olive oil on medium heat. Season generously with salt and pepper. Add onion and garlic. Stir in olives, then tomatoes, stirring constantly. Add serrano and potato. Reduce heat to low and add herbs.
  • While vegetables are cooking, beat together egg whites, salt (to taste), and water, until mixture forms stiff, but not dry, peaks. Separately combine cream and yolks, and thoroughly fold into egg whites.
  • Melt butter in a large, ovenproof pan over high heat. Pour out half of butter and reserve. Add 3/4 of egg mixture to pan, then add vegetables, distributed evenly. When underside is cooked (takes less than a minute), pour on remaining egg mixture. Place pan in broiler for 2 minutes.
  • To serve, invert onto a heated serving platter and brush with reserved melted butter.

INDIAN SPICED OMELET



Indian Spiced Omelet image

This is one of the best omelets you get from vendors on the streets to have between bread slices with maybe some ketchup and green chutney applied to each slice. Have a bite of our street cuisine.

Provided by Girl from India

Categories     Breakfast

Time 20m

Yield 1 serving(s)

Number Of Ingredients 14

1 teaspoon vegetable oil
1 spring onion, sliced finely
1 medium red onion, chopped (I prefer the spring onions)
1 -2 green chili, chopped fine,to taste
2 cloves garlic, finely chopped
1/2 inch gingerroot, finely chopped
1/4 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
2 eggs, beaten
freshly chopped coriander
freshly chopped mint
3 -5 drops lime juice
salt

Steps:

  • Heat the oil in frying pan (I use a non stick pan) and fry the onion, chilli, ginger, garlic until translucent.
  • Add turmeric and saute for a minute more.
  • Add the other spices and cook for a few minutes more stirring now and then.
  • Take them off the flame.
  • Beat the eggs lightly and add salt to taste.
  • Now add the cooked mix to the eggs.
  • Add the green leaves chopped, (cilantro and mint).
  • Now add it back to the pan which will have some grease in it.
  • Cook for a few minutes and then flip over after sprinkling some lemon drops on the first side.
  • You can also place this under a grill to do the second side.
  • This goes very well with chapatis/ rotis too.
  • N.
  • B.
  • You can add mushrooms/ carrots/ spinach/ tomatoes to the mix while it is cooking.

Nutrition Facts : Calories 495.4, Fat 15.7, SaturatedFat 3.9, Cholesterol 372, Sodium 175.1, Carbohydrate 95.3, Fiber 7.7, Sugar 22.8, Protein 19.7

MEXICAN OMELET



Mexican Omelet image

Through the years, my family has enjoyed this tasty omelet for brunch. Now, as a 71-year-old farm wife, I often prepare it for friends as we gather for our many "senior" functions.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 flour tortillas (8 inches), coarsely chopped
2 tablespoons butter
8 large eggs
1 tablespoon water
1/4 teaspoon salt
1 cup shredded Monterey Jack cheese, divided
1 large ripe avocado, chopped
3/4 cup sour cream, divided
3 tablespoons chopped fresh or canned green chiles
1 tablespoon lemon juice
1 medium tomato, chopped

Steps:

  • In an 8-in. skillet, saute tortilla in butter until softened, about 2 minutes. Meanwhile, beat eggs, water and salt in a bowl. Pour over tortilla in skillet; cook over medium heat. As eggs set, lift edges, letting uncooked portions flow underneath. When eggs are set, remove from the heat. Sprinkle with 3/4 cup cheese. Combine avocado, 1/2 cup sour cream, chiles and lemon juice; spread over half of the omelet. Fold omelet in half and transfer to a warm platter. Top with tomato and remaining cheese and sour cream.

Nutrition Facts :

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