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Cheese Stuffed Masala Omelette

A yummy breakfast dish, this Cheese Stuffed Masala Omlette is indulgent, yet rich in proteins. Easy to make and delish in taste, this is a must-try recipe This is a Sanjeev Kapoor exclusive recipe.

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Cheese Stuffed Masala Omelette

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Main Ingredients Eggs, Milk
Cuisine Fusion
Course Snacks and Starters
Prep Time 21-25 minutes
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Cheese Stuffed Masala Omelette

  • 8 Eggs
  • 4 tablespoons Milk
  • to taste Salt
  • 1 tablespoon Oil
  • 2 thsps + as required Butter
  • 8 slices White bread
  • to garnish Fresh coriander leaves , chopped
  • Masala
  • 1 tablespoon Oil
  • 2 teaspoons Garlic , chopped
  • 1-2 Green chillies , finely chopped
  • 5-6 tablespoons Tomatoes , chopped
  • to taste Salt
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Coriander powder
  • 1/2 teaspoon Cumin powder
  • 1/4 teaspoon Turmeric powder
  • 1/4 teaspoon Sugar
  • 2 teaspoons Fresh coriander leaves , chopped
  • Stuffing
  • 1 tablespoon Butter
  • 1 teaspoon Garlic , chopped
  • 1 medium Onion , sliced
  • 1/2 cup Button mushrooms , sliced
  • to taste Salt Stuffing
  • 2-3 tablespoons Mozzarella cheese , grated
  • 2-3 tablespoons Processed cheese , grated
  • 1/2 teaspoon Green chillies , finely chopped
  • 1 teaspoon Fresh coriander leaves , chopped

Method

  1. To prepare masala, heat oil in a non-stick pan. Add garlic and green chillies, mix and sauté for 30 seconds on medium heat.
  2. Add tomatoes and sauté on high heat till they begin to sweat. Add salt, chilli powder, coriander powder, cumin powder, turmeric powder and sugar, mix and sauté till tomatoes turn pulpy and the raw smells disappear. Switch the heat off, add coriander leaves, mix well and set aside to cool.
  3. Break eggs into a bowl. Add milk and salt and whisk well. Add the masala mixture and mix well.
  4. To prepare stuffing, heat butter in the same non-stick pan on medium heat. Add garlic and onion and sauté till translucent.
  5. Add mushrooms and sauté on high heat till both mushrooms and onion sweat. Add salt and sauté for 2-3 minutes or till golden brown. Transfer into a bowl.
  6. Add mozzarella cheese and cheddar cheese to stuffing mixture and mix well. Add green chillies and coriander leaves and mix well.
  7. Heat ½ tablespoon oil and 1 tablespoon butter in another non-stick pan. Pour in half the egg mixture, swirl so that the mixture spreads evenly, cover and cook for 1 minute or till ¾ done.
  8. Spread half the stuffing on one half of the omelette, cover and cook till the underside is fully done. Fold the omelette and cook for 1 minute. Cook the remaining egg mixture similarly.
  9. Toast bread slices in an electric toaster.
  10. Slide the omelettes onto the chopping board and cut into wedges. Place the wedges on one side of a serving platter.
  11. Apply some butter on toasted bread slices, cut them into triangles, place on the other side of the platter and serve hot garnished with coriander leaves.
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