This year’s version of my Easter Omelette was a little different from last year’s version.
I had a brand new square grill pan, that was bidding its time, and I could never find the use for it!
On Easter morning, I decided to put it to good use. Unlike last year, this year’s omelette had just 4 eggs, a step down from last year’s 6 egg-stravaganza!
The square omelette folded into a cute triangle, a little different from the traditional semi-circle.
I saw Julia Child flip an egg in a youtube video, and she said that omelettes turn rough when made with more than 3-4 eggs. So I decided to take her advice this time. And she was right! This one was spongy and soft and the crunchy chicken filling complemented the sponginess excellently. It was a party in my mouth, especially so, because i had been meat and egg free for 45 days!
Omelette stuffed with chicken and stir fried vegetables
Serves 2 or one hungry egg-depraved person.
You will be needing
For the filling
– A handful of boneless chicken pieces (marinated with a little red chilli powder, turmeric, cornflour and salt to taste)
– A handful of your favourite vegetables: Cabbage, Carrot, Capsicum, Onion, all cut julienne
– Dark Soy, a splash
– Red Chilli sauce, a teaspoon or according to your taste
– Salt to taste
For the omelette
– 4 eggs
– salt to taste
To make the filling
– Take the marinated chicken and deep fry till deep brown. Set aside.
To make the omelette
– Beat 4 eggs, whole, in a bowl till they become slightly pale. I use an electric beater, but a balloon whisk should be just fine.
– Add salt, turmeric and ground pepper. My mother always insisted that we add turmeric and pepper while making eggs. She says that the turmeric disinfects the eggs while the pepper burns the fat in the yolk.
– Heat the pan with a little oil. I used the square grill pan, and since it was also non-stick, i just brushed a dab of oil to slightly coat the pan.
– Pour in the beaten eggs into the pan, on medium flame. Swirl the pan and make sure that the entire pan is filled. Wait for a minute till the base is formed, and you can lift the omelette edge without breaking it. At this point add the chicken and vegetable filling. I added the filling on one diagonal half of the pan. I then sealed the omelette by folding the other diagonal over the one with the filling in a triangular fashion.
– Reduce the flame, and let it cook. Then flip over carefully. I used two large spatulas to flip an omelette this big. Or you can try using the plate flipping technique from the last year’s easter omelette post.
That’s it! Serve hot and indulge by yourself, or if you’re in the mood, share!
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