<p>Greek Omelette </p>.<p>Ingredients: 2 beaten eggs, 1 bunch of coarsely chopped and boiled spinach leaves, 50g coarsely chopped mint leaves, 1 green spring onion, thinly sliced, 50g crumbled paneer, 2 tablespoons olive oil, black pepper and salt to taste. <br /><br />Method: Mix the chopped spinach, green spring onion slices, crumbled paneer as well as the mint leaves with salt and black pepper in a bowl. Next, in a heated pan cook the beaten eggs using some olive oil until the eggs begin to set. Pour the spinach mixture over the eggs and continue cooking for a few minutes more until the eggs are done. Shift the omelette onto a plate and serve hot. <br />Spanish Egg and Potato OmeletteIngredients: 2 eggs beaten, 1 finely cubed and boiled potato, 1 chopped tomato, ½ finely sliced green capsicum, ½ cup green peas, 1 small diced onion, 1 chopped garlic clove, 2 tbsp olive oil. <br /><br />Method: In a pan, fry the onion, capsicum and garlic pieces in olive oil till soft. Add the peas, potato cubes and tomato slices. <br /><br />Pour the beaten eggs over the vegetables. Spoon this whole mixture into a greased medium-sized baking dish.<br /><br />Place it in an oven (pre-heated to about 200°C) and bake for 15-20 minutes till the mixture turns golden brown and fluffy. Loosen the edges of the mixture from the baking dish. Flip the omelette onto a plate and serve.<br />French Easter Omelette Ingredients: 4 eggs, 1 medium-sized finely sliced onion, a sprig of chopped fresh coriander leaves, 50g grated cheese, ¼ cup of chicken stock, 1 tablespoon water, salt to taste as well as olive oil. <br /><br />Method: In a pan, heat the onions till they soften. Add the chicken broth. Cover and let the onions simmer in the chicken stock till all the liquid dries up. Set aside these onions.<br /><br /> Next, heat a little olive oil in the pan. Beat together the eggs, chopped coriander leaves, water as well as salt and then, pour the mixture into the pan. Cover and cook until the eggs are set. Place the onions as well as the grated cheese over the omelette. Finally, fold the omelette, cover and cook for some time till the cheese melts. Serve immediately. <br />Roman Ova Spongia Ex Lacte Omelette Ingredients: 3 eggs, 1 ¼ cups of milk, 1 tablespoon each of olive oil and butter, honey as well as a little black pepper powder. <br /><br />Method: Beat the eggs, milk and olive oil together to make a fluffy mixture. In a pan, melt the butter and pour this mixture gently. Fry lightly both the sides till the eggs get cooked. Serve the omelette, topped with honey and black pepper.<br /></p>
<p>Greek Omelette </p>.<p>Ingredients: 2 beaten eggs, 1 bunch of coarsely chopped and boiled spinach leaves, 50g coarsely chopped mint leaves, 1 green spring onion, thinly sliced, 50g crumbled paneer, 2 tablespoons olive oil, black pepper and salt to taste. <br /><br />Method: Mix the chopped spinach, green spring onion slices, crumbled paneer as well as the mint leaves with salt and black pepper in a bowl. Next, in a heated pan cook the beaten eggs using some olive oil until the eggs begin to set. Pour the spinach mixture over the eggs and continue cooking for a few minutes more until the eggs are done. Shift the omelette onto a plate and serve hot. <br />Spanish Egg and Potato OmeletteIngredients: 2 eggs beaten, 1 finely cubed and boiled potato, 1 chopped tomato, ½ finely sliced green capsicum, ½ cup green peas, 1 small diced onion, 1 chopped garlic clove, 2 tbsp olive oil. <br /><br />Method: In a pan, fry the onion, capsicum and garlic pieces in olive oil till soft. Add the peas, potato cubes and tomato slices. <br /><br />Pour the beaten eggs over the vegetables. Spoon this whole mixture into a greased medium-sized baking dish.<br /><br />Place it in an oven (pre-heated to about 200°C) and bake for 15-20 minutes till the mixture turns golden brown and fluffy. Loosen the edges of the mixture from the baking dish. Flip the omelette onto a plate and serve.<br />French Easter Omelette Ingredients: 4 eggs, 1 medium-sized finely sliced onion, a sprig of chopped fresh coriander leaves, 50g grated cheese, ¼ cup of chicken stock, 1 tablespoon water, salt to taste as well as olive oil. <br /><br />Method: In a pan, heat the onions till they soften. Add the chicken broth. Cover and let the onions simmer in the chicken stock till all the liquid dries up. Set aside these onions.<br /><br /> Next, heat a little olive oil in the pan. Beat together the eggs, chopped coriander leaves, water as well as salt and then, pour the mixture into the pan. Cover and cook until the eggs are set. Place the onions as well as the grated cheese over the omelette. Finally, fold the omelette, cover and cook for some time till the cheese melts. Serve immediately. <br />Roman Ova Spongia Ex Lacte Omelette Ingredients: 3 eggs, 1 ¼ cups of milk, 1 tablespoon each of olive oil and butter, honey as well as a little black pepper powder. <br /><br />Method: Beat the eggs, milk and olive oil together to make a fluffy mixture. In a pan, melt the butter and pour this mixture gently. Fry lightly both the sides till the eggs get cooked. Serve the omelette, topped with honey and black pepper.<br /></p>
