7 May 2006

Weekend breakfast blogging #3 - Green omlette

Eggs, olive oil, herbs, onions, spinach, pepper, wonderful focassia bread, and not to forget, a ripe juicy papaya...Well, I'm not penning the lyrics of 'These are a few of my favourite things'-Part deux !

These were the ingredients of our Sunday morning breakfast today. I love
fritattas- the way they look like a pizza when they come out of the oven- all topped with cheesy goodness. Also because one can eat them either hot or cold, and at any time of the day.

Since I have a small sized oven into which my regular saucepans can't fit, I can only make a stuffed omlette-kinda, non-baked version of the fritatta.

Update: We do get a super range of breads in Bombay nowadays-whole wheat, multigrain, focassia, ciabatta, stuffed with sun dried tomatoes and olives- you name it we get it.

There is this cafe that's opened in the new Juhu Shopper's Stop. Yes, Shoppers' is coming up with an
attached cafe at many of its branches. These cafes serve a wide range of Indian and world coffees, a variety of sumptous sandwiches, thin crust pizzas, pastas,crepes, tiramisus, biscottis, must mention their blueberry cheesecake. Ooooh ! I can already feel the calorie count zooming!!

Talking about the bread, they sell freshly baked bread in all the varieties that i mentioned earlier. I do have some beautiful pictures of Cafe Brio (courtesy my friend Manoj) which I shall upload in my next post.

Getting back to my Weekend Breakfast Blogging # 3, it's Breakfast for 2- Green Omlette with Focassia bread and sliced papaya.

Ingredients for the Green Omlette:

3 eggs
1/3 cup-chopped spinach
1 medium sized onion-sliced
5-6 green pitted olives

1 jalapeno / green chilli - sliced(if you like the spicy kick)
1 tsp mixed dried herbs ( I used oregano and basil )
3-4 Fresh basil leaves-torn
3 cloves garlic-finely chopped (you can use fresh green garlic leaves instead)
freshly ground black pepper
2 T milk
salt to taste
1 T Olive oil


Heat the oil on a non-stick pan. Add the garlic, onions, spinach with a pinch of salt. Saute for 2 min, until spinach wilts and onions soften. Remove onto a plate and cool.

In a bowl, break 3 eggs. Add milk, salt, herbs, freshly ground black pepper, jalapeno, olives. Beat well. To this, add the sauted spinach-onions. Beat some more.

Keep a 9" non-stick pan on medium flame. Coat the pan with some olive oil. Pour the beaten egg mixture to the pan. Slightly move around the mixture, so that the liquidy part fills the gaps. Keep doing this until the omlette starts solidifying. Reduce the flame, and cover with a lid for 30 seconds. The omlette will fluff up considerably and the lower side would have turned golden.

Flip it over carefully and cook the other side until golden brown too. Once done, remove onto a plate immediately. Serve warm with toasted bread and fruit.


You can use any of the bell peppers, sun dried tomatoes, roasted pepper in this recipe. I would generally use only the whites but being a Sunday, i decided to give the health-freak in me, a holiday too!


Vineela said...

Hi Nanditha,
I like your greenomlette.
Going to try it.

Nandita said...

Thanks Vineela,
DO let me know how it turns out

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