There is nothing better and simpler in the morning than coffee, omelet and toast. This morning I decided to spice-up my omelet – Kerala style. I am not sure if it is officially “Kerala style”, but that is how my family makes eggs, so I will take my chances.
I served it with sauteed red peppers and spinach, and potato fritters (Rosti). I had the bought the rosti’s from IKEA.
Ingredients (for 2 servings)
1. Three eggs
2. 1/4 of a medium-size red onions chopped fine.
2. 1/2 teaspoon finely chopped green chillies
3. 3-4 chiffonaded curry leaves
4. 1 tablespoon oil
5. Salt to taste
6. Diced red pepper
7. Fresh spinach leaves
8. 4 Rosti
Beat the eggs in a bowl with a fork and set aside. Heat oil in a omelet pan, add curry leaves, chillies and red onions, and saute them till onions soften. Lower the heat and pour the eggs over the mixture, stir well, and let the eggs to set and cook for about 2 minutes (I like a brown crust on one side of the omelet.). Flip the omelet and cook for another 30 seconds. Fold omelet and garnish with parsley.
Saute red pepper for about 3 minutes, add spinach and cook till the leaves just wilt. Pan-fry the rosti’s in one teaspoon of oil till they are firm and have a golden brown color.