Vegetarian
This is a slightly Indian take on a mushroom omelette. It’s not a main course, unless you serve it with potatoes and a vegetable, or possibly a good serving of bread, but it's great for those times when you want something to eat and don’t really feel like cooking much. That being so, the recipe is just for one person – if you have to cook for somebody else, you may as well grit your teeth and get on with it. (You can of course double it, etc, as I suggest at the end, but you'll need a different pan from the one suggested.) It only needs a few mushrooms, so is a great way of using any that are left over from another meal.
Most veg~ans eat and enjoy mushrooms. Not only are they good nutrition, but their texture makes a pleasant change and they're very versatile. An omelette is a popular way to use them, and this one just rings the changes a little. It’s not particularly ‘hot’, but if you really aren’t fond of chilli, leave it out. Vegetarians could add butter to the oil, or cheese, at the end, if they like.
I am assuming white button mushrooms, because they're cheaper and more readily available, but cremini/Swiss also go well in this recipe.
Serves 1
Ingredients
1 small onion sliced
1 green chilli chopped (or 1/4 tsp chilli flakes)
2 to 3 small garlic cloves chopped
2 tbsp parsley, chopped*
1/2 cup button mushrooms, sliced
2 eggs
1/4 tsp salt (more if needed)
1/8 tsp turmeric
1/8 tsp black pepper crushed
oil
1 pinch cumin seeds
Ingredients
1 small onion sliced
1 green chilli chopped (or 1/4 tsp chilli flakes)
2 to 3 small garlic cloves chopped
2 tbsp parsley, chopped*
1/2 cup button mushrooms, sliced
2 eggs
1/4 tsp salt (more if needed)
1/8 tsp turmeric
1/8 tsp black pepper crushed
oil
1 pinch cumin seeds
Method:
• Slice the onion thinly. Finely chop green chilli and garlic. Set aside.
• Finely chop the parsley. Set aside.
• Trim the stems and slice the mushrooms: not too thinly.
• Break the eggs in a bowl and add salt, turmeric and pepper. Beat until frothy and keep aside.
• Slice the onion thinly. Finely chop green chilli and garlic. Set aside.
• Finely chop the parsley. Set aside.
• Trim the stems and slice the mushrooms: not too thinly.
• Break the eggs in a bowl and add salt, turmeric and pepper. Beat until frothy and keep aside.
• Heat the oil in a 150 mm/6 in pan. Add cumin seeds. When they sputter, add the garlic and green chilli.
• Sauté them for 30 to 60 seconds. Then add onions and mushrooms. Sauté them on a slightly high heat until cooked and roasted.
• Add parsley leaves and mix together.
• Pour over the beaten eggs. Cover with a lid.
• Cook until the omelette has puffed up, and the top is set.
Serve straight away on a warmed plate, as is, or add bread or chips (or both!) and maybe a green vegetable, for a full meal.
Notes:
• *Use a tsp of dried fenugreek leaves, kasur methi, if you don’t have fresh parsley.
• The lid is necessary to get a nice fluffy omelette: if you don’t have one to fit, put the plate that you are going to eat from, on top.
Variations:
• You can double or triple the recipe, just use a larger pan and divide the omelette once it’s cooked.
• Add any cheese of your choice while serving.
• Add parsley leaves and mix together.
• Pour over the beaten eggs. Cover with a lid.
• Cook until the omelette has puffed up, and the top is set.
Serve straight away on a warmed plate, as is, or add bread or chips (or both!) and maybe a green vegetable, for a full meal.
Notes:
• *Use a tsp of dried fenugreek leaves, kasur methi, if you don’t have fresh parsley.
• The lid is necessary to get a nice fluffy omelette: if you don’t have one to fit, put the plate that you are going to eat from, on top.
Variations:
• You can double or triple the recipe, just use a larger pan and divide the omelette once it’s cooked.
• Add any cheese of your choice while serving.
You will find many more recipes like this here, here and here.
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