Garden Omelette & Indian Omelette

Here I am as usual posting my entry at the last minute for the Omelette event hosted by Kanchana of "Married to a Desi" , an event originally launched by Nandita of "Saffron Trail". Thanks for hosting Kanchana:-)

Garden Omelette:
My contribution to this event is a Garden Omelette and a simple Indian style Omelette. Unfortunately, I could not take good pictures as both the dishes were done in the last minute.
My hubby waiting impatiently for his food and my son pulling my dress to get hold of the camera... Oh, I had a tough time. Anyway, we enjoyed both and here is the recipe for you to try.

Ingredients:
Eggs- 2
milk- 1 tbsp
capsicum- 1/4 (sliced into thin strips)
mushrooms- 4 (sliced)
spinach- 1/4 cup
Kraft three cheese blend- 3 tbsp
salt- as reqd
red chilli flakes-optional
butter- 2 tsp

Procedure:
Heat pan with a tsp of oil and saute capsicum and mushrooms for 2 mins. Then add spinach and saute for a min. Remove this from pan and set aside.Beat eggs with milk. Mix salt and red chilli flakes. Melt some butter on the pan and pour the eggs. When 3/4 th done, add the sauteed veggies and cheese. Carefully close it and cook it on low flame for another 3-4 mins. I served mine with some toasted bread and jelly.

Indian Style Omellete:

Although there are so many nice varieties of omelletes available, this one is so simple and it's made atleast once in our home. It tastes so good with sambar rice or rasam rice. Most of the people must be doing this already. Still, here is mine for you to have a look.

Ingredients:
Eggs- 2
milk- 1 tbsp
onion- 1/4 (finely chopped)
green chillies- 2 (finely chopped)
corriander leaves- 1 tbsp(chopped)
curry leaves- 4 (torn into bits)
turmeric- a little less than 1/4 tsp
salt- as reqd
pepper- as reqd

Procedure:
Beat eggs with milk and turmeric until frothy. Add the rest of the ingredients and mix well. Heat oil or butter in a dosa pan and pour the egg mixture on it. Spread the onions evenly on the omelette. Cook until the egg sets. Turn on the other side and cook for another 2 mins on low flame. Serve hot with rice and rasam.