Mixed Sprouts Omelette
Top Rated Recipe
Key Details:
prep time: 5 minutes
Cook time: 15 minutes
Difficulty Level: Easy
Course: Snack
Cuisine: Fusion
Key Ingredients:
Eggs
Mixed sprouts
Onion
Tomato
Butter
About Mixed Sprouts Omelette
Table of Contents
- Eggs 4
- Mixed sprouts 3 tbsps
- Salt to taste
- Black pepepr powder to taste
Step 1. Break the eggs into a bowl and whisk well. Add salt, pepper powder, onion, tomato and mixed sprouts and mix well.
Step 2. Heat some butter in a non-stick pan, pour ¼ of the egg mixture and spread it all around. Cook till the underside is done, then flip and cook the other side similarly. Cook more omelettes in the same way
Read MoreIngredients
- Eggs 4
- Mixed sprouts 3 tbsps
- Salt to taste
- Black pepepr powder to taste
- Small onion, chopped 1
- Smal tomato, chopped 1
- Butter 2 tbsps
- Tomato ketchup to serve
- Bread slices to serve
How to Make Mixed Sprouts Omelette (Stepwise Photos)
Method
- Break the eggs into a bowl and whisk well. Add salt, pepper powder, onion, tomato and mixed sprouts and mix well.
- Heat some butter in a non-stick pan, pour ¼ of the egg mixture and spread it all around. Cook till the underside is done, then flip and cook the other side similarly. Cook more omelettes in the same way
- Transfer the omelettes on serving plates, serve with tomato ketchup and bread.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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