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A fluffy, savory omelette packed with sautéed mushrooms and gooey melted cheese. This Indian-style classic, spiced with green chilies and turmeric, makes for a hearty and quick breakfast or brunch.
Prepare the mushroom filling: Heat 1 tbsp of butter in a pan over medium heat. Add the chopped onion and sauté until translucent, about 2-3 minutes. Add the sliced mushrooms and green chilies. Cook until the mushrooms release their water and it evaporates, about 4-5 minutes. Season the filling with a pinch of salt and pepper. Remove from the pan and set aside.
Prepare the egg mixture: In a large bowl, crack all 8 eggs. Add milk, turmeric powder, black pepper powder, and salt. Add half of the chopped coriander leaves. Whisk everything together until the mixture is light and slightly frothy.
Cook the omelettes: Wipe the same pan clean and heat about 1 tbsp of butter over medium-low heat. Pour a quarter of the egg mixture (about 1/2 cup) into the pan and swirl to cover the bottom. Let it cook for about 1-2 minutes, until the edges are set but the center is still slightly runny. Spoon a quarter of the mushroom filling onto one half of the omelette. Sprinkle a quarter of the shredded cheese over the filling. Carefully fold the other half of the omelette over the filling. Cook for another minute until the cheese is melted and the omelette is cooked through. Slide the omelette onto a plate.
Repeat and serve: Repeat the process with the remaining butter, egg mixture, filling, and cheese to make three more omelettes. Garnish with the remaining fresh coriander leaves. Serve immediately with toast or pav.
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A fluffy, savory omelette packed with sautéed mushrooms and gooey melted cheese. This Indian-style classic, spiced with green chilies and turmeric, makes for a hearty and quick breakfast or brunch.
This indian recipe takes 30 minutes to prepare and yields 4 servings. At 505.42 calories per serving with 28.9g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or snack.
Use oil or a dairy-free butter substitute. Omit the milk and use a plant-based shredded cheese.
Add 1/2 cup of crumbled paneer (cottage cheese) or cooked, shredded chicken to the mushroom filling.
Omit the green chilies. You can add finely chopped bell peppers or sweet corn to the filling for extra veggies.
Skip the onion. You can use finely chopped cabbage or capsicum as a base for the filling.