A tasty brunch to kick start a sunny weekend! Love the exotic curry flavor combined with the tasty freshness of the vegetables.
Ingredients (make 1 omelette):
- 1 Egg, room temperature
- 1 tsp Sugar
- 1 tsp Curry Sauce (I used leftover curry sauce from yesterday), OR 1/4 tbsp curry powder
- 1/3 Cup Thinly Chopped Fresh Vegetables (I used zucchini and celery)
- Salt (Optional)
How to:
- Whisk egg till slightly foamy
- Add sugar and whisk, whisk and whisk till you get lots of foams (this will help to make the omelette tender and fluffy)
- Stir in curry and mix well (no need to whisk too much at this point, as long as it's evenly mixed into the egg)
- Use med heat, add egg mixture into a non-stick pan. Do not stir
- Top vegetables on the the cooking egg
- Tilt the pan occasionally to evenly cook the egg
- When the top of the omelette is cooked (no liquid), add salt to taste if desired, and fold the omelette in half
- Decorate and serve :)
No comments:
Post a Comment