SPINACH AND TOMATO OMELETTE

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    5 Eggs
    1 pound of Fresh Spinach (Palak) (Thaw the spinach well if using frozen)
    1 Onion (peeled and sliced)
    3 large Tomatoes (chopped)
    2 Green Chillies (Hari Mirch) (or to taste - optional) (chopped)
    5 cloves of Garlic (Lehsan)
    1 tbsp. Fresh Ginger Root (Adrak) (peeled and chopped)
    10 tbsp. Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
    Salt (to taste)
    1 tsp. Garam Masala Powder
    1 tsp. Ground Cumin (Pisa Zeera)
    1 tbsp. of Butter (Makhan)
    Another 2 tbsp. of Butter (Makhan)
    1 cup Water

    Directions:

    Beat eggs well until the yolks are lemon colored. Add salt to taste and garam masala powder and beat well again.

    In a skillet, heat 1 tablespoon of butter. Pour in the egg mixture and cook until omelette is ¼-inch thick and well done on this side. Flip over and cook other side until well done. Remove omelette on a plate and cut into small serving pieces and set aside. Cover omelette to keep it warm.

    Add salt to taste to the spinach. Place in a saucepan with about 3 tablespoons of water; mix and let cook covered on low heat for about 10 minutes. Put spinach in a grinder and grind into a smooth paste.

    Heat 2 tablespoons of butter in saucepan, add onions, garlic, ginger, and green chillies and cook until onions are golden to transparent. Add cumin and tomatoes and cook for another 5 to 10 minutes.

    Add 1 cup water and simmer for about 10 minutes. Add omelette pieces and heat them throughly. Stir lightly a few times. Garnish with chopped coriander/cilantro leaves and serve hot.