The simplest of dish becomes significant when it comes to your rescue at a could-have-turned-embarrassing hour. And when the dish is also appreciated by the people to whom it is served, you can give yourself a pat on your back.
Cheese and eggs have always been my favorites to cook up a quick and tasty meal. I used to make cheese-omelette very frequently and had soon self-mastered the art of the perfect “omelette du fromage”. The self-mastery salvaged me during a high-tea at our home when five of hubby’s very hungry friends came over for an after-office Christmas cake treat. I had catered for homemade cholle with readymade kulche, onion pakorahs with chutney, cake, sweets and other tit-bits. However, the famished-five and the hubby cleaned up their plates in a jiffy and were calling for more steaming hot servings.
I was in a tight spot. I had used up all the gram flour paste for the pakoras, the pressure cooker was wiped clean of spicy chickpea, and all of the food that I served was in a stage of semi-digestion in varied-sized paunches of hubby’s friends. I could only offer more Christmas cake with tea/coffee.
And then suddenly the extremely intelligent me had a rocking idea – to serve “omelette du fromage.” I quickly whisked eggs, grated the cheese, finely chopped onions and chilies and within minutes had used up the 6 eggs in my refrigerator to serve hot and fluffy cheese-omelette.
Here I share many versions of the tasty egg and cheese recipe:
Plain cheese omelette:
1. Whisk two eggs in a bowl with salt and pepper (and chilli powder) as per taste. I prefer mixing the salt and pepper at the whisking stage so that there are no salt lumps in the omelette. I also sometimes add oregano seasoning to the eggs.
2. On a think base non-stick pan, heat oil on medium flame and pour in the whisked egg to cover the pan.
3. Let the omelete cook for around 1 minute (or till you can see that the underside is cooked but the top is getting set).
4. At the center of the omelette put in lots of grated cheese (Amul or Britannia) and let the grated cheese melt and run into the top that is slowly cooking.
5. Fold the two sides of the omelette so that they cover the middle part that contains your yummy melted cheese.
6. Turn off the heat, and flip the omelette so that the folded side is now on the pan surface and slowly taking in the heat.
7. Serve the omelette on a plate garnished with coriander leaves.
Veggie cheese omelette:
The steps are the same as Plain cheese omelette, the only difference being that you can spread finally chopped onions, coriander, basil (tulsi) or mint (pudina leaves), even tomatoes and green chilies on the omellete surface just after step 2 and let it cook through step 3.
Another method to get a stronger fried taste is to first slightly fry the veggies and herbs on the greased pan. Place them aside and then on the same pan add the whisked egg mixture and continue the process as mentioned above.
Potato cheese omelette:
Another tasty variant that I learnt from my cousin many years back.
1. Finely chop potato (very small pieces) and fry on the greased pan till golden brown (or when you can smell the familiar aroma of French fries. J
2. Place the tiny fried potato pieces aside.
3. Repeat the process as in Plain cheese omelette, the only difference that in stage 4, along with the grated cheese put in the friend potato pieces.
4. Be careful when you flip over this omelette as it tends to get base heavy due to the potatoes.
Non-veg cheese omelette:
This is absolute bliss. Forget all the above ingredients.
1. Shred tiny, succulent pieces of ham, bacon, kebabs, boiled chicken, cooked liver pieces, even dry keema from last night’s dinner and place over the omelette along with the cheese.
2. Serve on a plate, dig your fork into the omelette and sail away to foodie’s nirvana.