PLAIN OMELETTE

INGREDIENTS

EGGS – 2NOS

OIL- 5 MLS

BUTTER – 6 GRAMS

CHOPPED PARSLEY – 8 GRAMS

SEASONING (SALT AND WHITE PEPPER POWDER) – AS REQUIRED

• Beat the eggs in a stainless-steel bowl and add the seasonings along with the chopped
parsley.
• Heat a seasoned pan over low heat and brush it with butter oil mixture.
• Add the beaten eggs and keep on stirring the egg mixture with a silicon spatula and when it
starts to set, then start folding it from the base towards the top and shape it in a crescent
shape, and maintain the lime yellow colour, glaze the top surface with butter , serve it
accompanied with bacon rashers /sausages ,potato hash brown and grilled tomatoes .

STUFFED AND FOLDED OMELETTE

INGREDIENTS

EGGS- 2 NOS

BUTTER OIL – 25 MLS

STUFFINGS (MUSHROOM DUXELLE / MINCED CHICKEN )

PARSLEY – 6 GRAMS

SEASONINGS – AS REQUIRED

• FOLLOW the step to prepare a plain omelette but before folding the omelette in the torpedo
or half moon shape place the stuffing in the centre of the omelette and then fold it along
with the stuffing inside .

FOLD AND STUFFED OMELETTE

EGGS – 2 NOS

FOR STUFFING

MINCED CHICKEN

CHOPPED ONION

CHOPPED GARLIC

CHOPPED LEEK
CHOPPED CELERY

CHOPPED THYME

CHOPPED PARSLEY

COOKING CREAM

CHEESE PROCESSED

• PREPARE THE STUFFING BY SAUTEEING THE ONION , GARLIC , LEEK AND CELERY TILL
TRANSLUCENT AND THEN SAUTE IT FOR A WHILE , FOLLOWED BY WHICH ADD THE MINCED
CHICKEN AND LET IT COOK IN ITS OWN JUICES .
• ONCE THE CHICKEN IS COOKED ADD THE COOKING CREAM AND CHEESE FOR THE BINDING
OFF THE RANGE ALONG WITH CHOPPED PARLEY.
• PREPARE A PLAIN OMELETTE BY FOLLOWING THE STANDARD GUIDELINES AND THEN MAKE A
SLIT ON THE TOP IN THE CENTRE , IN THE SLITTED POCKET ADD THE STUFFING IN A
GENEROUS AMOUNT.
• SERVE HOT WITH THE STANDARD ACCOMPANIMENTS .

SPANISH OMELETTE

EGGS – 3 NOS (SEPARATED)

BELL PEPPER ASSORTED DICED – 40 GRAMS

ONION DICED – 30 GRAMS

ROSEMARRY CHOPPED – 4 GRAMS

MUSHROOM SLICED- 30 GRAMS

SEASONIG- AS TASTE

• SEPARATE THE YOLK FROM THE WHITE AND BEAT THE WHITE IN A STAINLESS STEEL CLEAN
AND GREASE PROOF BOWL ,ADD A PINCH OF SALT AND SUGAR POWDER TO STABILISE THE
FOAM , BEAT THE WHITE TILL SOFT PEAK STAGE .
• LIGHTLY SAUTE ALL THE DICED AND SLICED VEGETABLES IN OLIVE OR POMACE OIL WITH A
LITTLE SEASONING.
• FOLD THE YOLK IN THE BEATEN EGG WHITE AND PLACE IT IN THE HEATED PAN AND
ARRANGE THE DICED AND SAUTEED VEGETABLES OVER IT ,FOLLOWED BY WHICH THE PAN
WILL GO INSIDE THE SALAMANDER TO CONVERT INTO A FLUFFY OMELETTE.
• SERVE IMMEDIATELY ALONG WITH THE ACCOMPANIMENTS .

BOILED EGGS , POACHED EGGS , FRIED EGGS , SUNNY SIDE UP / BULLS EYE TO BE WRITTEN BY OWN .