Ingredients for Garlicky Mushroom Masala Omelet
- 4 large eggs
- Salt and pepper to taste
- Pepper
- Vegetable Oil
- 1 teaspoon mustard seeds
- Garlic Clove
- 1 cup sliced mushrooms
- 2 scallions, thinly sliced
- Hot Green Chili Pepper
- 1/4 cup chopped cilantro
- Fresh Ginger
- Chopped Tomato
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How to Make Garlicky Mushroom Masala Omelet
- In a bowl, whisk together the eggs, salt, and pepper until light and frothy.
- Pour the egg mixture into a glass measuring cup for easy pouring.
- **Prepare the filling:** Heat 2 tablespoons of oil in a medium-sized frying pan over high heat.
- Add the mustard seeds and cook until they begin to pop. Immediately add the minced garlic.
- Stir once or twice. Once the garlic starts to brown, add the sliced mushrooms and stir until they lose their raw look.
- Reduce heat to medium. Add the scallions, green chilies, cilantro, and ginger. Stir until the green seasonings have wilted (about 1 minute).
- Stir in the chopped tomatoes, salt, and pepper. Cook for 30 seconds, then remove from heat.
- Heat 1 tablespoon of oil in a 7-inch nonstick frying pan over high heat.
- Pour half of the beaten egg mixture into the hot pan.
- Using a wooden spoon or the back of a fork, gently stir the eggs for 3-4 seconds until they are just set but still slightly wet.
- Quickly spoon half of the mushroom filling down the center of the omelet.
- Carefully fold the omelet in half.
- Cook for a few seconds more, then gently flip onto a warm plate.
- Repeat steps 8-13 with the remaining egg mixture and filling to make a second omelet.
- Serve the Garlicky Mushroom Masala Omelets immediately.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
14g
Fat
37g
Carbs
2g
