Omelettes are delectable breakfast treats that come in different varieties. I personally love potato and cheese, onions and tomatoes and mushroom and cheese, but this recipe definitely caught my attention. It has all the ingredients I like –eggs, vegetables and cucumbers with yogurt (tzatziki).
You can eat it as is or with meat. I also think that cheese would be a great addition to this awesome recipe -cheddar, freshly grated parmesan, cream cheese or feta would definitely give a cheesier bite. Alfalfa and rocket (arugula) can also be used as substitutes for spinach.
If you find the garam masala too strong, just reduce the amount. You can start by using a little and then fry a dollop of egg so you can try it. After, gradually add some more until it suits your taste. These omelette rollups will definitely go well with lassi.
4 tablespoons cold water
2 teaspoons garam masala
1 cup unflavored yoghurt
1 small cucumber, peeled, seeded and finely chopped
4 tablespoons fresh mint, finely chopped
3 cups baby spinach
Salt and pepper to taste
Combine the chopped cucumber, yoghurt and mint in a small bowl. Mix well. Season it with salt and pepper. Cover and refrigerate until needed.
Place the eggs and garam masala in a medium sized bowl. Add the cold water and beat the eggs until all the ingredients were well combined. Stir in a dash of salt.
Next, melt 1/4 of the butter in a medium sized frying pan or skillet over medium heat. Pour in 1/4 of the beaten egg. Using a ladle, swirl the egg around the bottom of the pan until it covers the base. Cook the egg for 2-3 minutes until it sets. Carefully transfer the omelette to a plate and cover it to keep it warm. Do the same for the remaining butter and egg mixture. Make sure to place the omelettes on individual plates.
Divide the spinach and place them on top of the omelettes. Roll each omelette tightly and then cut it into half. Season it with salt and pepper if desired. Serve immediately with chilled yogurt.
Photo Courtesy Of: Girl Interrupted Eating