I am just back from a 8-day official trip to Switzerland and Norway.
I enjoy being in wonderfully wintery Europe at this time of the year, just as the Christmas trees and lights go on, and there are wonderful Christmas Markets spring up all over the place. There is something especially wonderful about the small towns and villages which are all blanketed by several feet of snow and wreathed in Christmas decorations; and the aroma of baking and mulled wine. 🙂
As for the food; I am a lacto-ovo vegetarian, so my options are rather limited. In Norway, I am always fascinated by the variety of local breads and cheese that one encounters only in that country. And then there is always Riskrem, Norway’s answer to our very own Ksheerannam.
Much as I enjoy the history and beauty of Europe, after a week, my heart longs for home. More specifically, my palate misses the warm and spicy taste of Indian food. More often than not, my family has sambar rice and potato fry ready for me to gorge on as soon as step inside my home.
For countries that are so cold, a lot of the food is surprisingly served at or lower than room temperature. Even the scrambled eggs at the breakfast buffets are not particularly warm. 🙁
I also miss the warm breakfast that is so readily available in Indian homes and hotels. So one of the first things I ate on my return to India was a Hot Buttery Masala Omelette for breakfast.
The Indian Omelette is quite different from its western counterpart; especially the Masala Omelette, which is typically laden with finely chopped green chillies, tomatoes, and onions. The Indian Omelette is also far more well-done than its western counterpart. And here is the recipe!
- Egg – 1
- Tomato – 1 small
- Onion – 1 small
- Green Chillies – 2
- Red Chilli Powder – 1/4 tsp
- Milk – 1 tbsp.
- Butter – 1/2 tsp
- Salt to Taste
- Pepper Powder to Taste
- Finely chop the onion, tomato, and green chillies.
- In a large bowl, mix milk, salt, red chilli powder, and pepper powder.
- Crack an egg into the bowl.
- Beat the egg well till the spices are well incorporated.
- Over medium heat, heat a saucepan.
- Add 1/2 tsp of butter.
- When the butter melts, add the onion.
- Saute till the onion turns transparent.
- Add the chopped tomatoes and green chillies.
- Saute for a few minutes till the tomato pieces start to soften.
- Pour in the egg batter and swirl the pan so that the batter spreads evenly and well.
- Over medium heat, cook for about 5 minutes or till the underside just starts to brown.
- Using a flat spatula, gently loosen the edges of the omelette and move towards the center.
- Flip the omelette over.
- Cook for a couple of minutes till the omelette is cooked.
- Serve hot with bread and butter.
- You could also add a dash of garam masala.
- If you are feeling particularly sinful, you could grate some cheese onto the cooked omelette while it’s still warm. You will then have a cheesy masala omelette!
- You could replace the butter with olive oil.