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Saturday, December 3, 2016

Asparagus And Mushroom Omelet Roll


Ingredients:-
 For omelet:-
  • Eggs- 4 
  • Milk- 1 cup
  • Salt - as needed
  • Olive oil - 1 tbsp
  • Pepper powder - 1/2 tbsp
  • Turmeric powder - 1/2 tbsp

For stuffing:-
  • Onion, sliced - 1
  • Capsicum, sliced - 1
  • Asparagus, chopped - 5 or 6 nos
  • Mushroom, sliced - 10 to 15 nos
  • Tomato, chopped - 1
  • Garlic, minced - 1 tbsp
  • Pepper powder - 1 tbsp
  • Cheddar cheese - 1 cup
  • Salt as needed


Preparation:-

1.To make Omelet:-
  • Whisk together eggs, milk, salt, pepper powder and turmeric powder until really really frothy.




  • Heat the flat  pan/tawa and Spray olive oil for extra non-stickness.
  • Once the pan is hot and sizzly, pour the whisked egg into the pan, swirling until the bottom of the pan is fully covered and even; 
  • Once cooked on all edges, flip over with a spatula; season again, and turn off the burner. 
2. To make Stuffing:-
  • Heat a olive oil in a pan, add Onion, Asparagus, Tomato Capsicum ,Mushroom, pepper powder and salt, saute for few minutes. 







  • Add cheddar cheese and saute for 2 minutes. Remove from pan and set aside.


3. To Serve:-
  • Remove the cooked egg from the pan and onto a plate.




  • Put asparagus and mushroom mixture at one end, roll as tight as you can the egg over top the mixture, forming a roll, until you get all the way to the other side.
  • Serve hot with ketup.



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