Two Onion Omelet Roll

 

In the midst of clearing a foot of snow, my husband voices a craving for  masala omelet and filter coffee! This is a man who rarely asks for any type of food, so I am compelled to rustle up these requests. 

Filter coffee is easy enough with Mysore Concerns coffee. The rolled omelet is a little different with chopped onions as well as store bought crisp fried ones. Eggs are whisked well. Finely chopped onions, green chiles, tomatoes and cilantro are mixed into eggs and poured into a saucepan. A line of birista or crisp fried onions is laid across the middle of the eggs. The omelet easily rolls into a fat cylinder. Breakfast is served!

TWO ONION OMELET ROLL

Serves 2

4 Eggs

1 small Onion

1 green Chile

1 small Tomato

fresh Cilantro

Kosher Salt 

Ground Black Pepper

Canola Oil

Birista or crisp Fried Onions

Toast

Whisk two eggs in a bowl.

Season with salt and pepper. 

Chop onion and tomato finely. 

Mince green chile and cilantro and mix with onions and tomatoes. Season lightly with salt. 

Drizzle a little oil in a 8" nonstick saucepan.

Add 2 tablespoons of the onion mix into eggs. 

Pour the eggs into hot pan, shaking the pan so eggs are well distributed in a thinnish layer. 

Cook over low heat till eggs are set. 

Spoon a generous line of birista in the middle of the eggs. 

Roll the eggs gently and plate the omelet. 

Repeat with the other 2 eggs.

Serve with toast. 

It gives me much joy making this for a man who doesn't ask for much. 

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