Fusion Garden Omlette - Cooking on a Shoestring Budget

Sunday mornings are meant to be for lazing, relaxing and recuperating after a strenuous week. And so it was almost a family tradition that Sunday breakfasts were eaten out. It seems like Sunday breakfasts at restaurants is a family tradition for many, because the restaurants I frequent are filled to bursting on Sundays. :)

When I used to live in India, our Sunday breakfasts consisted of Idly (Steamed rice cakes) and Vadai (Crispy fried lentil doughnuts!) served with Coconut chutney, Sambar (Spicy tamarind lentil sauce) and a spicy tomato onion chutney. We used to stand in line for a table at some of the popular joints in Chennai for this breakfast. By the time we finished, it was usually noon and we would be replete and more than ready for a siesta. I know, I know, eating heavy meals and sleeping it off sounds indolent and slothful, but I do think that we sometimes need days like this when we do nothing other than eat and sleep! :)

Since we moved to the US, Idly-Vadai-Sambar-Chutney is a distant dream, unless I am willing to spend a couple of hours in the kitchen preparing all this. So, we've substituted our Indian breakfast with our 2nd favorite breakfast, the Omlette. There are many mom and pop or family restaurants sprinkled all around the US, where you can get a delicious omlette. The scene is pretty much the same: you have to wait in line for a table at some of the good restaurants. The difference between the breakfasts, though, is that for one, it is relatively simple and quick to make an omelette at home, while, like I mentioned before, the Idly-Vadai is quite a big production of pre-preparation. In addition, the cost of an Omlette breakfast in a restaurant can run into nearly $6 or $7 per person, while the effort of making an Idly-Vadai breakfast will easily justify the cost of eating this meal at a restaurant.

So, continuing with our series of Cooking on a Shoestring Budget, try out this Fusion Omlette at home. Breakfast can be served within 10 minutes, you can control the butter in the dish and best of all, the whole breakfast, including coffee, will cost less than $1.50 per person.

Here is what you need:
2 eggs or 2 egg whites and 1 yolk
1/4 red onion (chopped fine)
1/4 green pepper (chopped fine)
1 green chili (chopped fine)
couple of sprigs of cilantro (washed and snipped fine)
2 tsp olive oil
1/2 tsp salt
1/2 tsp black pepper powder
Pinch turmeric powder
Grated cheese (optional)

Here is how you make this:
Separate the egg whites from the yolks. In a bowl, beat the egg whites with an electric beater until frothy. Add salt, pepper and turmeric powder and yolks. Beat for a few more minutes.

Heat oil in a non-stick pan. When the oil is hot, add the beaten egg. Sprinkle chopped onion, green pepper, green chili and cilantro. Sprinkle cheese if desired. Cook on one side and fold over and cook the other side.

Remove from pan and serve with pan-toasted whole wheat or 7 grain bread.

Cost:
2 eggs: $0.20
Oil : $0.10
Filling (veggies): $0.20
Cheese: $0.05
--------------------------
Total : $0.55

Add a couple of slices bread and coffee and your meal is less than $1.50! Better still, use organic or cage-free eggs and your meal is still much less than a restaurant breakfast.

Fusion Egg Sandwich

My mother is a meticulous cook. She is also a patient cook. She'll spend hours in the kitchen, preparing, chopping, mincing, slow roasting over the fire, tending to her dishes with love and it shows. The epicurean delight that her meals evoke is something that I aspire to, and am constantly working towards.

I, on the other hand, can lay claim to the dubious accolade of being a lazy cook. I love easy dishes - ones which are not involved. I do not like recipes that have me poring over instructions - one eye on the stove and the other on the printed recipe. Seems like too much work! :) By now, you must have experienced first-hand from the recipes I have posted so far, that I love to whip stuff up in a jiffy and use whatever I have at hand.

I also love fusion food. I love the idea of taking two different kinds of cuisines and blending ingredients to enhance the taste and tempt the palate.

So, here you have it - my 2 minute Fusion Egg Sandwich. As always, healthy, fulfilling, low fat and mmmmmm!

Here is what you need:
2-4 slices of whole wheat, 7 grain or 9 grain bread
1 tsp Olive oil
2 tbsps green coriander chutney (I make this in advance and store in the fridge - lookout for my recipe in the upcoming posts. You can also buy this at any Indian store)
2 large eggs (hard boiled)
1 pinch red chili powder (optional)
Salt to sprinkle (sea salt, or black salt or good ole plain salt)

Here is how you put this together in 2 minutes flat:
Spread olive oil sparingly on both sides of the bread slices. Heat a pan on medium heat and toast the bread until crisp. (My husband loves pan toasted bread and it tastes much better than oven toasted bread when eaten cold). Cool the slices and spread the coriander chutney on the slices. Cool the hard boiled eggs and slice into rounds. Place the sliced eggs between the bread slices and sprinkle with red chili powder and salt. Cut the sandwich into squares or triangles and pack for lunch.