Kerala Omelette

Egg Omelette with Coconut and Egg Omelette without Coconut (below)
Prep Time 10 minutes
Cook Time 10 minutes
Course Breakfast
Cuisine Indian

Ingredients
  

With Coconut:

  • 2 eggs
  • 1⁄4 cup coconut, grated
  • 2 tbsps. onion, minced
  • 1 green chili, minced
  • 1 stalk of curry leaves, minced
  • 1 tsp ginger, minced
  • 1 tbsp. coconut oil
  • salt to taste

Without Coconut:

  • 2 eggs
  • 2 tbsp. onion, minced
  • 1⁄2 green chili, minced
  • 1 stalk of curry leaves, minced
  • 1 tsp ginger, minced
  • 1 1⁄2 tbsp. coconut oil
  • salt to taste

Instructions
 

With Coconut:

  • Beat eggs well with 1 teaspoon of water or milk.
  • Add grated coconut, green chili, curry leaves, onions, ginger, salt to taste and mix well.
  • In a frying pan, add the coconut oil and maintain medium heat.
  • When the oil is hot, pour in the egg mixture and spread it evenly in the pan.
  • Cook for about 2 to 3 minutes.
  • Flip the omelet and cook for another 2 to 3 minutes.
  • Remove from the pan.

Without Coconut:

  • Beat eggs well with 1 teaspoon of water or milk.
  • Add salt to taste - set aside.
  • In a pan with 1 tablespoon of oil, maintain medium heat and sauté ginger, onion, green chili, and curry leaves.
  • Mix well.
  • When the onions are lightly browned, add the mixture into the egg batter and mix well.
  • Add 1⁄2 tablespoon of oil to the frying pan.
  • On medium heat, pour the egg mixture and cook each side for about 2 to 3 minutes.
  • Kerala Omelette ready to serve. Enjoy!

Video

Notes

This dish can be eaten as a sandwich or as a side dish with Bread, Chapatti, Nan, or Rice.
Each recap video has a link to an Extended Edition where you can cook along with Ammini Aunty.
Keyword Egg

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