Mushroom Egg Omelette ( காளான் முட்டை ஆம்லெட் )

Mushroom Egg Omelette ( காளான் முட்டை ஆம்லெட் )

Ingredients: 

Egg  - 1

Egg whites  - from 2 eggs

Button mushroom  -  5

Baby corn  - 2

Carrot  -  1 (medium size)

White onion  -  1

Green chilli  -  1

Ginger  -  1/2 inch piece

Salt & pepper  - to taste

Steps:

Thin slice the mushrooms, carrots, baby corn, onions, chilli & ginger
Saute the vegetables in a pan for a min 

Transfer 2 egg whites & a whole egg into a bowl

Whisk the eggs to a fluffy high peaks

Add in the sauted vegetables, pepper &salt to the beaten eggs.

Grease a pan with olive oil or butter. Pour half of the above mixture and cook on a medium flame.
Turn to the other side, cook till light brown. Make another omelette with the remaining mixture.
Enjoy the healthy, nutritious yummy omelette while it is hot.

Cucumber Yogurt Salad.

Grate cucumber and mix with a cup of plain yogurt.Add salt and mix well.
 For a spicy touch you can add a pinch of Chat Masala.
Garnish with fresh coriander leaves

Omelette with a slice of herb toast and yogurt salad.

My Notes:

For a healthier version, I have used 2 egg whites and a whole egg instead of 3 eggs.

The whipped egg shouldn't be left to stand for long.

I have deseeded the green chilli before fine chopping. It is a personal preference. 

The thin sliced vegetables is slightly cooked so that it is uniformly cooked with the fast cooking eggs.

This can be done by  sauteing in a pan with a few drops of olive oil added to it, or microwave for a min.

This portion of ingredients can make a good omelette for two. 

To spice up the regular egg omelette, the addition of mushrooms and carrots is a delight. It becomes a complete meal. A healthy breakfast for all ages.

 I had it with a cup of fresh yogurt salad. It is a refreshing finish on a hot summer morning.