What an egg-cellent idea!

Broccoli and Mushroom Omelette from The Egg Factory.

World Egg Day is celebrated every day on the second Friday in October. Since 1996, the first time it was celebrated, people from across the world have continued to celebrate eggs as one of the items that are high in protein. It also plays a vital role in feeding people across the globe.

An egg is one of the most used ingredients in everyone’s kitchen. So on World Egg Day, Metrolife puts together recipes which give a twist to the classic omelette that we all love.

Broccoli and Mushrooms Omelette

Recipe courtesy: Chef Bikash Gortola, Corporate Chef, The Egg Factory
Ingredients
Eggs, 4
Broccoli florets, 1/2 cup
Mushroom, 1/2 cup
Onion, 1 tbsp
Garlic, 1 tsp
Oil, 1 tbsp
Salt and pepper to taste
Oil, 1 tbsp
Multigrain bread, 1 loaf

Method
In a frying pan, add oil. Once heated, put onion and garlic till caramelised. Add broccoli florets and mushroom. Cook it for 4 minutes and season with salt and pepper. Break eggs in a bowl, season with salt and pepper. Mix the broccoli and mushroom into the egg mixture. Pour into a frying pan. You can make two omelettes with this mixture. Flip it once. Serve with bread.

Omelette with a Twist

Recipe courtesy: Chef Varun Pereira, Executive Chef, Sly Granny
Ingredients
Eggs, 3
Milk, 20 to 30 ml
Butter

Method
Gently heat a non-stick pan and add some butter.In a bowl, crack open the eggs and whisk. Add a little bit of the milk and season with salt. Pour the beaten eggs into the pan. You can stuff it with ingredients ranging from various kinds of meats and hams to garden veggies and cheese. Continue moving the egg mixture around the pan with a rubber spatula ensuring that it’s not sticking to the bottom of the pan. Move the mixture to the top of the
pan to get the desired shape. Serve warm with some toast.

Ros Omelette

Recipe courtesy: Chef Ashley Dsouza, Corporate Executive Chef, Watson’s
Ingredients
Corn oil, 30 ml
Onions chopped, 150 gm
Salt to taste
Turmeric powder, 5 gm
Tomato chopped, 350 gm
Red chilli powder, 2 gm
Fresh coconut paste, 30 gm
Garam masala powder, 2 gm
Eggs, 2
Black pepper powder, 2 gm
Green chillies, 5 gm
Mint leaves chopped, 2 gm
Coriander leaves
Chopped, 10 gm
Pav bun, 2

Method
Heat oil in a pan, add chopped onions and salt and sauté it for 2 minutes until the onions release water and become translucent. n Once this is done add
turmeric powder, tomatoes, red chilli powder and sauté it, cover the pan and allow it to cook with the lid closed for 3 to 5minutes. Remove the lid and while
stirring the mixture, add the coconut paste to it and make sure it is mixed well with the masala paste. Add the garam masala powder and some additional water to adjust the consistency and cover it, allow it to cook till it becomes
slightly thick. In a separate mixing bowl, break the eggs and add the chopped green chillies mint leaves, coriander leaves and season with salt and black pepper. Heat half a tablespoon of oil in a pan, once hot, pour the egg mixture into the pan and cook it on both sides. Shape the egg into a nice oval omelette. Once the eggs have been cooked till golden transfer it to a plate. In a meantime, on the side, toast the pav bread and add butter to it. Take the cooked ros curry and pour it on top of the omelette, serve it with the buttered pav on the side.

Old School Masala and Salli

Recipe courtesy: Chef Saurabh Arora, City Chef, Smoke House Deli

Ingredients
Eggs, 4
Butter, 1 tsp
Red onion chopped, 1 tsp
Tomato chopped, 1 tsp
Green chilli chopped, 1/2 tsp
Coriander chopped, 1/2 tsp
Salli potatoes, 2 tbsp
Salt to taste
Black pepper crushed to taste

Method
Whisk the egg in a bowl with salt and crushed black pepper. Heat butter in non stick pan and gently sauté chopped onion, tomatoes, green chillies and hopped
coriander leaves for few minutes. Add whisked egg and cook on medium heat for 2 to 3 minutes or until egg mixture is set but still soft in the centre. Add Salli potatoes towards one side of the omelette and fold in half. Flip and cook for few seconds. Remove from heat and serve.

Baked Italian Eggs

Recipe courtesy: Parvathy Nair, blogger at A Cupcake For Love
Ingredients
Marinara Sauce, 4 tbsp
Eggs. 4
Mozzarella cheese, 1/3 cup (grated)
Olive oil, 2 tsp
Pepper powder, 1/4 tsp
Salt, 1/2 tsp (or as per required)

Method
Pre-Heat your oven to 180 C. Grease two oven proof pans or ramekins with olive oil. Spread the marinara sauce equally in both pans. Then crack the eggs into. Depending on the size of your pan, 2 eggs work for me. Top it off with cheese, pepper and salt. ( adding fresh basil works great). Broil for 15 minutes or as per how you like your eggs. Serve with freshly toasted bread and tomatoes.

 

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What an egg-cellent idea!

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