So this one is inspired by something a dear friend - Surendra Bhariya once suggested. I must say, at that time, I was pretty skeptical about the whole garlic-ky twist to the tale, but hey! it's something I loved!! So here it is...
It's very similar to a regular fluffy omelet. For a large one, beat two eggs to a fairly frothy consistency. Add a bit of water to make the omelet fluffier (sometimes milk may also do wonders - the debate goes on). Now, there are two ways to do this - Suri's and mine. The original first. Take a couple of cloves of garlic and smash them with the flat side of a broad knife. Chopping just won't do in this case. Add this smashed garlic and a pinch of salt to the beaten eggs just before pouring the mixture onto a hot buttered/oiled pan and let the egg cook. When it's nearly done, grate the desired amount of cheese onto the omelet and cover the pan while the gas is lowered to a simmer. Leave the omelet like this for a couple of minutes and later, if you're one of those who just need the eggs cooked both sides, flip it (though you risk the cheese burning off with this). Enjoy with toasted bread, golden melting butter and a perfect cup of coffee!
Now my take on the garlic addition is to first saute the garlic in ghee/oil/butter and adding the salted beaten egg mixture to the fried garlic and proceeding as before. The difference is in the flavour of the garlic which in this case is slightly burnt and the look of the omelet is a tad bit more...colourful!
This has been a salvation from hunger for an eggitarian like me for quite some time now. Go ahead. Give it a shot and let me know whose take on the Garlic and Cheese Omelet excited your taste buds more...Suri's or mine?!?!
Comments and suggestions (and praise) always welcome!..
Till next time!!!
It's very similar to a regular fluffy omelet. For a large one, beat two eggs to a fairly frothy consistency. Add a bit of water to make the omelet fluffier (sometimes milk may also do wonders - the debate goes on). Now, there are two ways to do this - Suri's and mine. The original first. Take a couple of cloves of garlic and smash them with the flat side of a broad knife. Chopping just won't do in this case. Add this smashed garlic and a pinch of salt to the beaten eggs just before pouring the mixture onto a hot buttered/oiled pan and let the egg cook. When it's nearly done, grate the desired amount of cheese onto the omelet and cover the pan while the gas is lowered to a simmer. Leave the omelet like this for a couple of minutes and later, if you're one of those who just need the eggs cooked both sides, flip it (though you risk the cheese burning off with this). Enjoy with toasted bread, golden melting butter and a perfect cup of coffee!
Now my take on the garlic addition is to first saute the garlic in ghee/oil/butter and adding the salted beaten egg mixture to the fried garlic and proceeding as before. The difference is in the flavour of the garlic which in this case is slightly burnt and the look of the omelet is a tad bit more...colourful!
This has been a salvation from hunger for an eggitarian like me for quite some time now. Go ahead. Give it a shot and let me know whose take on the Garlic and Cheese Omelet excited your taste buds more...Suri's or mine?!?!
Comments and suggestions (and praise) always welcome!..
Till next time!!!
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