Spring Onion Omelets Recipe / Chives Omelet Recipe

Have you tried spring onion omelet before? If not then this is a must try recipe. We can serve this omelet anytime of the day for breakfast, lunch and dinner. This omelet pairs well with bread toast, rasam rice and pulao. Chives are shallot greens in local dialect we call shallots as sambar onions. If we cannot find chives we can use spring onions.

Recipe video is updated on Vidyascooking Youtube Channel in English and Tamil😊

Ingredients:

4 Eggs

2 Cups Chives or Spring Onions

1 Tsp Chilly powder

1/4 Tsp Pepper powder

1 Tsp Salt

2 Tbsp Oil, Butter or Ghee as per choice.

Prep:

Separate and sort the chives, remove the root ends and rinse it well in water.

Spread the chives on a towel and allow it to drain and air dry a bit.

Take a bunch of chives and finely chop it, repeat the process and chop all the chives.

Crack the eggs in a mixing bowl.

Method:

To the eggs add the chives, chilly powder, pepper powder and salt whisk well using a fork.

Heat a pan on medium flame with 2 tbsp oil.

Add the egg mixture to the pan, spread all the ingredients in a even layer with a fork and fry it on medium flame for 2 minutes.

Once the eggs have cooked and fried, using a spatula flip the eggs to the other side and fry it for 2 more minutes.

Transfer the omelet to a plate, garnish with finely chopped spring onions, sprinkle chilly powder and pepper powder, serve hot...Enjoy!

Southindian Style: Spinach and Mushroom Omelet Recipe

Healthy and protein rich diet. I like the taste of meaty mushroom with creamy spinach it tastes excellent in a omelet. This omelet can be shared among 3.

Recipe Video Posted in Youtube English and Tamil Channels Please Subscribe 😉

Spinach and Mushroom Omelet
Ingredients:
150 Grams Mushrooms
150 Grams Spinach
2 Medium Onions
2 Green Chilies
1/4 Tsp Ginger and Garlic Paste
4 Eggs
1/4 Tsp Salt
1/4 Tsp Pepper Powder
1/4 Tsp Chilly Powder Optional
3 Tbsp Oil

Prep:

Separate the spinach leaves from hard stems.

Rinse the spinach in water thrice. Add it to a colander and allow excess moisture to drain.

Wash the button mushrooms twice or thrice in water and place it in a colander allow excess moisture to drain. Then spread it on a towel allow the mushroom to air dry.

Peel, wash and finely chop onions.

Separate stems from chilies, rinse in water and finely chop.

Once the moisture from spinach has drained, finely chop and reserve.

Slice the mushrooms and reserve.

Peel and wash equal amounts of ginger and garlic. Add the ginger and garlic to a mixer jar along with 1/4 tsp black pepper and 1/4 tsp fennel seeds, cover and grind to form a smooth paste.

Method:

Heat a pan with 1 tbsp oil.

Add the onion and chilies fry till onion turns transparent.

Add ginger and garlic paste and fry the onions till golden.

Add sliced mushrooms and fry till mushroom release moisture.

Add the spinach on the mushroom cover and cook for 2minutes.

Gently stir the mushroom and spinach and fry it on high flame till the moisture evaporates.

Remove the mushroom and spinach masala from flame transfer to a mixing bowl allow it to reach room temp.

In a bowl crack and add the eggs. Using a fork whisk the eggs till frothy.

Add desired amount of mushroom and spinach masala to the eggs and whisk well. Add salt, pepper powder and chilly powder whisk well.

Heat a pan with 2 tbsp oil on medium flame.

Transfer the egg to the pan and cook on medium flame for 2 to 3 minutes.

Gently flip the egg and cook on other side for another 2 to 3 minutes.

Remove the omelet from flame and transfer to a serving plate serve the omelet hot...Enjoy!

Mutton Keema Omelet Recipe

Keema omelet is a popular side dish across south India. We serve this dish with parotta, roti, bread toast and even biryani. This omelet can be served as a starter as well.

Mutton Keema Omelet Recipe Video on Youtube 😉

Mutton Keema Masala Ingredients:
300 Grams Mutton Keema
2 Tbsp Oil
1 Cup Finely Chopped Onions
2 Tbsp Finely Chopped Mint and Coriander
1 Tbsp Finely Chopped Onions
1 Tsp Finely Chopped Ginger
4 Green Chilies Finely Chopped 
1 Tsp Ginger and Garlic Paste
1/4 Tsp Turmeric Powder
1 Tbsp Chilly Powder
2 Tbsp Coriander Powder 
1 Tbsp Garam Masala
1 Tsp Pepper Powder

Omelet:
4 Eggs
1 Large Onion
4 Green Chilies
2 Sprigs Coriander Leaves
6 Tbsp Oil
Salt and Pepper Powder

Prep:

Peel, wash and finely chop onions.

Wash and finely chop chilies.

Wash and finely chop mint and coriander.

Peel, wash and finely chop garlic and ginger.

Gently rinse keema in a colander, allow excess moisture to drain and reserve.

Method:

Heat a wok with oil on medium flame.

Add finely chopped onions and fry for a minute.

Add finely chopped ginger, garlic, mint and coriander to the onions and fry for a minute.

Add finely chopped chilies and ginger garlic paste and fry for a minute.

Once the onions and ingredients have fried, add turmeric, chilly powder and coriander powder and fry for a minute.

Add mutton keema, break and fry till the keema releases moisture.

Add 1/4 cup water and salt as per taste, stir well cover and cook, until well done.

Once the keema has cooked add garam masala and pepper powder stir and mix well, place on medium flame allow excess moisture to evaporate and reserve the keema in a bowl.

Heat a tawa on medium flame add 2 tbsp oil.

Crack the egg in a bowl add 1/4 tsp salt and whisk till the salt dissolves in the egg.

Add fist full of finely chopped onion, 1 finely chopped chili and 1 tsp coriander. 

Fry the onion till transparent.

Spread the fried onion in a even layer.

Pour the whisked egg on the onion and spread it a bit.

Once the omelet has fried on one side, gently flip and sprinkle pepper powder.

Sprinkle some onion on the omelet.

Spread the prepared keema on the omelet.

Sprinkle some more finely chopped onion and coriander on the keema.

Fold the omelet in half and serve hot...Enjoy!

Potato Chips Frittata (Potato Wafer/Chips Omelette)

I am recreating and updating this blog space with new pictures and video. I had originally created and posted this recipe in 2010. We always have a stock of potato chips in the pantry, it tends to loose flavor and taste with in couple of days, best way to use up those chips are in a omelette. I like this potato chips frittata with toast and coffee 😀

Subscribe to me on Youtube English and Tamil Channel for regular updates 😉

Ingredients:

4 Eggs

1 Cup Potato Chips

1/4 Onion Finely Chopped

2 Chilies Finely Chopped 

1/2 Inch Ginger Grated 

5 Sprigs Coriander Finely Chopped 

2 Tbsp Oil

3 Tbsp Milk or Heavy Cream

Salt to taste

Paprika and Pepper Powder

Garnish: Finely Chopped Onions, Tomato and Coriander.

Method:

1. Use a fork to whisk the eggs it is easy.

2. Crack the open couple of eggs in a mixing bowl.

3. Start adding 2 tbsp chopped onion, 1 tbsp tomato, 1 chopped chilly, 1 tsp coriander, pinch of grated ginger, salt and splash of milk to the eggs.

4. Whisk the eggs.

5. Heat a Iron tawa or skillet on medium flame with 3 tbsp oil.

6. Once the tawa is ready to fry the eggs, take a fist full of potato chips crush and add to the egg whisk once and add the mixture to the tawa for frying.

7. Spread the egg and contents evenly creating an even layer omelette.

8. Sprinkle paprika and pepper powder as per preference.

9. Gently release the edges of the omelette flip and cook. 

10. Cook the omelette for a minute on each side or until the middle of the omelette is well done. 

11. Once the Omelette is done transfer to a serving plate garnish with chopped onion, tomato, crushed potato chips, coriander, sprinkle paprika and pepper powder serve right away...Enjoy😊

Suggestion you can try:

Use grated cheese or cheese flavor chips in the omelet.