Bombay Omelettes are used in many recipes for stuffing like frankie, burger etc. Personally the smell of eggs put’s me off hence have used a secret ingredient which makes the omelette odorless. Let me reveal it have used turmeric powder which helps in removing the bad odour from egg.
Also how to make fluffy eggs is not known to everyone. So would share the process which aids the process of making fluffy eggs. This tip was shared by mom and thankful to her. As I have grown eating egg and seeing how my mom makes them.
I feel bombay omelettes are special for single and bachelors. As it could be made easily and eaten at any hour of the day. Day before I slightly burnt one of my omelettes while watching t.v and gave it to hubby
½ a red onion
2 small vine tomatoes
½ a bunch of fresh coriander
1 green chilli
4 large free-range eggs
½ teaspoon ground turmeric
½ teaspoon garam masala
½ teaspoon ground cumin
50g baby spinach leaves
½ a lemon
2 knobs of butter
Peel and finely chop the onion. Halve the tomatoes, scoop out the seeds with a teaspoon and discard, then finely chop the flesh.
Finely chop the coriander stalks and leaves. Halve the chilli, deseed and finely slice.
Whisk the eggs together until well combined, then season generously and whisk in the onion, tomatoes, coriander, chilli, turmeric, garam masala and cumin.
Put the spinach leaves into a bowl, squeeze just enough lemon
to coat, toss together, then leave to one side.
Melt half the butter in a medium non-stick frying pan over a medium heat and ladle in half the omelette mixture. Swirl the eggs around for 2 minutes, pushing them to the middle and tilting the pan so that all the mixture has a chance to set.
Leave it for a minute, then slip the omelette on to your serving plate. Top with half the dressed spinach and fold the omelette in half.
Serve straight away, and repeat with the remaining butter, omelette mix and spinach.