Happy Breakfasts

Eggs

Boiled, poached, fried or scrambled – eggs are amongst my favourite foods. That they are delicious is fact but eggs are also one of most inexpensive sources of protein and calcium available to us. An egg a day makes all the difference in children and adults, especially those impacted with malnutrition and protein deficiency. Nutritious, inexpensive, tasty and non-fussy, despite these amazing qualities, opinions that they should be left out of the diet do the rounds. Unless there are medical reasons not to, eggs should be a regular part of our diets. Ever since I can remember my diet has included eggs and I’m still here – with no egg related health challenges. Simply put, for anyone leading a reasonably healthy lifestyle, eggs are a great source of nutrition.

So what do I look for when I’m buying a batch of eggs? They should not be cracked or dirty and as far as possible I buy free range or organic eggs from a store I trust. In humid places, they are best refrigerated and cooked all the way through, when made for the convalescing, elderly or children.

Most of these recipes are made with minimal effort. Scrambled eggs and omelettes are the quickest to make while others involve a little preparation for a more decadent ‘eggsperience’. Whichever way you like them, go ahead and crack an egg...they are a great reason to smile in the morning.

( Facing Page : Shrimp Omelette )

omelette

The perfect omelette is fluffy, golden on the outside with buttery, crisp edges and has a perfect wobble. Any other kind is just an overcooked egg. Making it is really simple and yet a perfectly made omelette is a rare sight.

It’s not dificult and here are a few tips to making the perfect omelette – every time.

The eggs: should be as fresh. If they have been in the refrigerator, bring to room temperature before you begin.

The butter or oil: makes all the difference here. Good quality butter or oils adds loads of flavour to an omelette.

The pan: use a non-stick 6" pan for a regular omelette and a larger one for frittatas. A heavy duty, well used cast iron pan is best for making omelettes but to avoid omelette disasters on a busy morning, it is a good idea to have a non-stick one that you have dedicated to making eggs.

Begin by beating the eggs with salt and fresh ground pepper in a bowl till the eggs are light and frothy. Meanwhile place the pan on a moderate flame and melt butter. Lower the heat so the butter doesn’t burn to an unpleasant shade of brown. Swirl the pan to allow the butter to coat the pan evenly and pour the egg mixture. On low heat, allow the eggs to set in the middle and then stir the surface a couple of times. If it’s a stuffed omelette, add your ingredients and cover the pan with a well-fitting lid for a minute.

Fold over and transfer to a serving plate. If you’re not too sure about folding it without a fault, simply slide it on to a serving plate. Because the perfect omelette should never be kept waiting, have warm bread or toast ready to go.

Serves 1

2 large free range or organic Eggs

1 tbsp Milk

Fresh ground Pepper and Salt

1 tsp Butter

Break eggs into a bowl, add milk and season with ground pepper and salt. Whisk the eggs with a fork till they are pale yellow and frothy.

Melt butter on a medium flame in a 6" non-stick pan and swirl it to coat the pan. Reduce the flame and pour in the beaten eggs. Allow them to set and with a spoon, make a well in the centre so that the eggs will flow into this well. Cover with a lid and cook on a low flame for about a minute. The omelette will rise and become fluffy with golden edges. Fold the omelette over itself and slide onto a plate.

Serve hot with warm bread of your choice or buttered toast.

mushroom omelette

Mushrooms complement an omelette perfectly. Sautéed in butter they are sheer magic in an omelette. Make a few more to serve on the side.

Serves 1

5 Button Mushrooms

2 tsp Butter

Fresh ground Pepper and Salt

2 large free range or organic Eggs

1 tbsp Milk

Rinse mushrooms in running water just for a few seconds and wipe them dry with a kitchen towel. Slice and set aside. Melt one tsp of butter in a pan and sauté the mushrooms on a moderate flame without covering them. Cook till soft and allow all the liquid released from the mushrooms to reduce completely. At this stage the mushrooms will be a rich brown in colour. Season them with ground pepper and salt and set aside.

Follow the method given above for a basic omelette. On a medium flame melt butter in a 6" non-stick pan and swirl it to coat the pan. Pour the beaten eggs and sprinkle sautéed mushrooms evenly over the omelette. Cover and cook the omelette on low heat for about a minute. Then fold it over. Let it stand for a few seconds and slide carefully onto a plate.

Serve hot with warm bread of your choice or buttered toast.

masala omelette

With bits of onion, chilli, coriander leaves and the zing of garam masala, this is the spiced omelette. It’s so easy to make and with just the right amount of heat is flavourful without being overpowering. The masala omelette also doubles up as a quick side dish with a meal.

Serves 1

2 large free range or organic Eggs

1 tbsp Milk

2 tsp chopped Onion

½ green Chilli, finely chopped

1 tsp Coriander leaves, finely chopped

Fresh ground Pepper and Salt

¼ tsp Garam Masala powder

1 tsp Butter

Break eggs into a bowl and add milk, onion, green chilli and coriander leaves. Season eggs with ground pepper, salt and garam masala powder. Whisk the eggs with a fork till they are pale yellow and frothy.

( Recipe continued overleaf )

On a medium flame, melt butter in a 6" non-stick pan and swirl it to coat the pan. Reduce the flame and pour in the beaten eggs. Allow them to set. Cover with a lid and cook for about a minute on low heat till the omelette is fluffy, the edges are golden and surface of the omelette is almost dry. Fold the omelette over itself and slide onto a plate.

Serve hot with warm bread of your choice or buttered toast.

chicken omelette

On a day that promises to be busy, an omelette with chicken keeps hunger pangs away. You can make the chicken mixture ahead of time and refrigerate it for a couple of days.

Serves 1

2 tsp Sunflower oil / Olive oil

1 tsp chopped Onion

1 Garlic clove, finely chopped

1 green Chilli, chopped

¼ tsp Tabasco sauce / Chilli sauce

4 tsp cooked, shredded Chicken

Fresh ground Pepper and Salt to season

2 large free range or organic Eggs

1 tbsp Milk

1 tsp Butter

Heat oil in a pan and add onions, garlic and green chilli. Cook on a low flame and when the onions are tender, add Tabasco, chicken, ground pepper and salt. Sauté for about a minute on low flame, cover and set aside.

Break a couple of eggs into a bowl and add milk. Season with ground pepper and salt and with a fork whisk the eggs till they are pale yellow and frothy.

On a medium flame, melt butter in a 6" non-stick pan and swirl it to coat the pan. Reduce the flame and pour in the beaten eggs. Cover and cook the omelette for about half a minute on a low flame. The omelette should still be wobbly and just beginning to set at this stage. Remove the lid and top it with chicken and fold the omelette over itself. Let it stand for another 30 seconds and slide carefully onto a plate.

Serve hot with warm bread of your choice or buttered toast.

tomato, basil and cheese omelette

The classic combination of tomatoes, basil and cheese makes this omelette an absolute winner. There is a delicious burst of flavour in every bite. Cherry tomatoes work best but if you don’t have any, substitute with half tomato and be careful not to overcook it.

Serves 1

1+1 tsp extra virgin Olive oil / Butter

4 Cherry Tomatoes, halved

Fresh ground Pepper and Salt

2 large free range or organic Eggs

1 tbsp Milk

5 Basil leaves, stalks removed and roughly chopped

2 tbsp Parmesan / Mozzarella cheese, grated

Heat 1 tsp of olive oil or butter in a pan and add cherry tomatoes. Season them with salt. Sauté on a moderate flame for about a minute till they have just softened and take off the flame.

Break a couple of eggs into a bowl and add milk. Season with ground pepper and salt and with a fork whisk the eggs till they are pale yellow and frothy.

Heat one tsp of olive oil or butter on a medium flame in a 6" non-stick pan and swirl it to coat the pan. Reduce the flame and pour in the beaten eggs. Top the omelette with basil leaves and cherry tomatoes. Cover and cook for about a minute on a low flame. Remove the lid and sprinkle cheese evenly over the surface. Fold the omelette over, cook for a few seconds till the cheese has just melted and slide it onto a plate.

Serve hot with warm bread of your choice or buttered toast.

three cheese omelette

For those lazy Sunday mornings when you want to sit back with a book and indulge in something completely sinful this omelette with gooey, melting cheese will do it. Choose your favourite cheeses and make your own version. Just keep the heat low so the omelette is golden and the cheese melting when you tuck into it.

Serves 1

2 large free range or organic Eggs

1 tbsp Milk

1 tsp Chives / Coriander leaves, chopped

1 tsp chopped green Capsicum

Fresh ground Pepper and Salt

1 tsp Butter

1 tbsp mild Cheddar, grated

1 tbsp Gruyere or Emmental, grated

1 tbsp Parmesan, grated

( Recipe continued overleaf )

Break eggs into a bowl and add milk. Season with chives or coriander leaves, capsicum, ground pepper and salt and with a fork whisk the eggs till they are pale yellow and frothy.

On a medium flame, melt butter in a 6" non-stick pan and swirl it to coat the pan. Reduce the flame and pour in the beaten eggs. Allow to set. Cover with a lid and cook on low heat for about half a minute. Remove the lid, sprinkle each of the cheeses evenly on the omelette and cover with the lid for another 30 seconds. Allow the cheese to melt, remove the lid and fold the omelette. Slide onto a plate.

Serve immediately with warm bread of your choice or buttered toast.

three cheese omelette soufflé

Serves 1

2 large free range or organic Eggs, separated

1 tbsp Water

1 tsp Chives / Coriander leaves, chopped

Fresh ground Pepper and Salt

1 tbsp mild Cheddar, grated

1 tbsp Gruyere or Emmental, grated

2 tbsp Parmesan, grated

1 tbsp Butter

Preheat the oven to 180° C / 375° F.

Carefully separate egg whites from the yolk and transfer to a clean, dry bowl.

In a separate bowl, whisk the yolks with water, chives, pepper and salt till they are a pale yellow.

With an electric beater, whisk the egg whites till they form soft peaks. Gently fold the egg whites into the yolks.

On a medium flame, melt butter in an 8" oven safe skillet. Reduce the flame, add eggs and cook till just set – for about a minute. Sprinkle all the Cheddar, Gruyere and half of the Parmesan over the eggs and carefully place the skillet in the oven. Bake for minute till the cheese has melted and the omelette as pufied up. Loosen the edges with a knife or spatula and carefully transfer to a plate. Fold over after topping it with the remaining parmesan cheese.

Serve immediately with warm bread of your choice or buttered toast.

spanish tortilla – potato omelette

Tortilla de patatas or tortilla is a family-sized omelette usually made only with eggs and potatoes. Adding mushrooms, diced ham, cheese or vegetables like capsicum and spring onions can make mouth-watering variations. A general rule of thumb for tortillas and frittatas is to add a generous quantity of oil so that the potatoes cook easily without turning brown.

Serves 4

½ cup extra virgin Olive oil

1 Onion, chopped

2 Potatoes, peeled and thinly sliced

Fresh ground Pepper and Salt

4 large free range or organic Eggs

2 tbsp Milk

Reserve 2 tbsp and heat the remaining extra virgin olive oil in a wide pan. Fry the onions till soft on low heat. Add potatoes and cook them till tender without stirring too much. Season the potatoes with pepper and salt. Strain with a slotted spoon and set aside to cool completely.

In a large bowl, whisk eggs till they are pale yellow. Season them with pepper and salt. Add the potatoes and onion mixture. Mix gently.

Heat the reserved 2 tbsp of olive oil in a non-stick 12" pan. Reduce the flame and after stirring it thoroughly, add the egg-potato mixture all at once. Spread the mixture evenly with a spoon and allow it to set. Cover with a lid and cook for a half a minute on low heat. Shake the pan occasionally or gently run a spatula under the omelette to prevent it from sticking to the pan. After about a minute when the eggs are almost cooked, place a plate over the pan. Turn the pan quickly to transfer the omelette to the plate and slide it back into the pan for another couple of minutes on low heat.

Cut in wedges and serve hot with warm bread of your choice or buttered toast.

greek omelette

Every ingredient imparts its own inherent quality and character to a meal. The combination of creamy Feta, fresh spinach and extra virgin olive oil is a perfect example of beautiful ingredients coming together to make this omelette a favourite breakfast choice.

You can even use flavoured oils like garlic infused extra virgin olive oil instead of the regular.

Serves 1

½ cup blanched Spinach leaves, chopped

2 tsp extra virgin Olive oil

2 tsp chopped Onion

2 large free range or organic Eggs

1 tbsp Milk

1 tsp fresh Dill, chopped

Fresh ground Pepper and Salt

1 tbsp Feta cheese, crumbled

To blanch spinach, first boil water with ½ tsp of salt. Once it has come to a boil, add the leaves and blanch till they have completely wilted. This will take about a minute on medium flame. Strain and immediately plunge the leaves in ice cold water for 15 minutes.

( Recipe continued overleaf )

Strain and squeeze the leaves to remove any excess water remaining in the leaves. Chop the leaves and set aside.

Heat 1 tsp of olive oil in a pan and cook onions till tender. Mix the spinach and onions in a bowl, cover and set aside.

Break eggs into a bowl and add milk and dill. Season with ground pepper and salt and with a fork whisk the eggs till they are pale yellow and frothy.

Heat 1tsp olive oil on a medium flame in a 6" non-stick pan and swirl it to coat the pan. Reduce the flame and pour in beaten eggs. Allow them to set and with a spoon, make a well in the centre so that the eggs flow into this well. Layer the omelette with the onion-spinach mixture and top with one tbsp Feta. Cover with a lid and cook for about a minute so that the cheese melts. Fold the omelette over itself and slide the omelette onto a plate.

Serve hot with warm bread of your choice or buttered toast.

shrimp omelette

Fresh shrimp and herbs sautéed in olive oil make an elegant filling for omelettes. I like to make mine with tiny white shrimp but you can use any kind available locally.

Serves 1

1 tbsp extra virgin Olive oil

2 Garlic cloves, minced

½ Onion, chopped

¼ tsp Paprika or Kashmiri Chilli powder

½ cup deveined and cleaned Shrimp

Fresh ground Pepper and Salt

1 tbsp chopped Basil leaves

2 large free range or organic Eggs

1 tbsp Milk

1 tsp Butter

1 tbsp Parmesan, grated

Heat olive oil in a pan on a medium flame and add garlic. Lower the flame and stir for a few seconds. Do not let the garlic burn. Now add onions and cook till they are soft. Add paprika, mix well and add the shrimp. Season it with ground pepper and salt. Cook on a low flame till the shrimp have just curled up. Allow any liquid released from the shrimp to reduce completely and take off the flame. Mix in the basil and set aside.

Break eggs into a bowl and add milk. Season with ground pepper and salt and with a fork whisk the eggs till they are pale yellow and frothy.

On a medium flame, melt butter in a 6" non-stick pan and swirl it to coat the pan. Reduce the flame and pour in beaten eggs. Allow them to set for about 30 seconds. Now layer the omelette with the shrimp filling and top it with Parmesan. Cover with a lid and cook for another 30 seconds. When the cheese has just melted, fold the omelette over and transfer to a plate.

Serve immediately with warm bread of your choice or buttered toast.

mince omelette

Mince or kheema makes a great breakfast by itself but is double the fun in an omelette. If you prefer, use chicken mince instead of lamb. Serve it over buttered toast or use it as a filling for parathas, either way this is a very adaptable recipe for mince.

Serves 1

2 tbsp Sunflower oil / clarified Butter(Ghee)

½ Onion, chopped

2 Garlic cloves, minced

¼" Ginger, chopped

1 green Chilli, chopped

¼ tsp Chilli powder

¼ tsp Coriander powder

¼ tsp Garam Masala powder

100 gm Lamb / Mutton mince

½ Capsicum, chopped

Fresh ground Pepper and Salt

1 tbsp Coriander leaves, chopped

1 tbsp Mint leaves, chopped

2 large free range or organic Eggs

1 tbsp Milk

1 tsp Butter

Heat oil in a pan on a medium flame and add the onions, garlic, ginger and green chilli. On a low flame, cover and cook till onions are soft and add the spice powders. Sauté for a minute on low heat and add mince, capsicum and season with pepper and salt. Cover and cook on low heat, stirring occasionally. When the mince is tender in about 20 minutes and all the liquid from the pan has reduced, take it off the flame. Now add the coriander and mint leaves. Mix well and set aside to cool.

Break eggs into a bowl and add milk. Season with salt and ground pepper and with a fork whisk the eggs till they are pale yellow and frothy. Heat butter on a low flame in a 6" non-stick pan and swirl it to coat the pan. Reduce the flame and pour in the beaten eggs. Allow the eggs to set. About 30 seconds later when the omelette has almost set, layer half the omelette with the mince mixture. Cover and cook for half a minute. Remove the lid, fold the omelette over itself and transfer to a serving plate.

Serve hot with warm bread of your choice or buttered toast.

sausage omelette

This is my version of sausage omelette. I made this one day with a batch of sausages the husband brought back from a