Egg-wheat omelette is an all-rounder
Eggs are a versatile ingredient and can be used to make a wide variety of dishes. Here is a recipe to make egg-wheat omelettes that everyone can enjoy for breakfast, dinner or a snack.
- Wheat batter: 3 tablespoons
- Eggs: 2 nos
- Chicken: 4 teaspoons (Cooked and chopped)
- Cheese: 4 teaspoons (grated or chopped)
- Onion: 1/2 cup (chopped)
- Green chilli: 2 teaspoons (sliced)
- Tomato: 1 nos (chopped)
- Black olives: 4 nos (optional garnish)
- Salt: As per taste
- Oil: Two teaspoons
Crack in the eggs into a bowl and add the onion, green chilli, tomato and salt. Mix well and keep it aside. Heat up a pan and brush with oil before pouring in a spoon of the wheat batter. Once the batter starts to set, our over the egg mix. Top it off with cheese, chicken and olives. Once cooked on one side, flip and cook the other side on a low heat. Serve with chutney, tomato sauce or any curry.
Prepared by Remy Mary (Biodiet nutrition and weight management clinic, Edappally)
As published in Grihalakshmi