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Main Course

Cheese Onion Omelet

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 2 servings

Eggs : 2 nos
1 nos Onion — finely chopped
Green chili finely chopped /
A generous pinch dried chilli flakes
Oil : 1 tsp
Milk : 1 tsp
Mild grated cheddar : 25 gm
Of fresh coriander : a, a few
Salt, to taste
Freshly ground black pepper : a, a few

Preparation

Step 1
Chop the onion, green chilli and coriander quite finely and beat the eggs and milk together with salt and pepper.
Step 2
Heat the oil in a small frying pan and pour in the eggs and keep them moving until two thirds have scrambled. 3) Settle the eggs back down on the base of the pan, scatter over the cheese and cook for about a minute until the omelet is just set and the cheese has melted.
Step 3
Carefully fold the omelet using a spatula and slide from the pan to a serving plate.
Step 4
Eat while the omelet is hot and the cheese still melted.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Cheese Onion Omelet

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 2 servings

Eggs : 2 nos
1 nos Onion — finely chopped
Green chili finely chopped /
A generous pinch dried chilli flakes
Oil : 1 tsp
Milk : 1 tsp
Mild grated cheddar : 25 gm
Of fresh coriander : a, a few
Salt, to taste
Freshly ground black pepper : a, a few

Preparation

Step 1
Chop the onion, green chilli and coriander quite finely and beat the eggs and milk together with salt and pepper.
Step 2
Heat the oil in a small frying pan and pour in the eggs and keep them moving until two thirds have scrambled. 3) Settle the eggs back down on the base of the pan, scatter over the cheese and cook for about a minute until the omelet is just set and the cheese has melted.
Step 3
Carefully fold the omelet using a spatula and slide from the pan to a serving plate.
Step 4
Eat while the omelet is hot and the cheese still melted.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.