Capsicum Cheese Omelette

Cheese Omelette happened by accident. Loong back when i was still in school. Later i've learned that it is called as "French Omelette" and sorts. I always adored cheese. This is the normal Amul Processed Cheese.

I'm not very knowledgeable with the kinds-of-cheeses and their usage. I love its texture n feel when it is slightly melted. Tastes awesome with egg and slight spices.

I like preparing omelette on iron pan.  I'm not a non-stick pan fan. They deprive the taste.

Here it goes n have fun :-)

Ingredients:

• Butter/Olive Oil - 2 Tb Sp
• Eggs - 2
• Capsicum - Medium - Finely Chopped - 2
• Garlic - Minced/paste - 2
• Milk - 5 Tb Sp
• Green Chillies - Finely Chopped - 2
• Onion - Medium - Finely Chopped - 1
• Salt - Acc to taste
• Ajinomotto/Chinese Salt - 1 Pinch
• Pepper - Acc to taste
• Turmeric - 1/2 pinch - just for the color
• Cheese - 1 or 2 Cubes - suit yourself

Method:

• Beat eggs in a bowl.
• Add Milk, garlic, chopped vegetables, salt, turmeric, Ajinomotto.
• Beat well.
• You might want to taste for the salt and chilly here.
• Beat well - i give around 100 beats.
• The more we beat the egg - the more fluffy it gets n the veggies blend well(their juices n fragrances).
• Heat the pan and add olive oil.
• Put on full flame. Oil must be very hot.
• To test if the oil is hot enough - add a drop of beaten egg in it.
• It should fluff with a crackling noise.
• When the oil is hot enough pour in the egg mixture( suit yourself with the pan size and the portion)
• Simmer the stove. This is a slow cooking process. The least sim the better.
• Check and spread the veggies all across uniformly.
• Grate the cheese directly and right over the omelette.
• Ensure the cheese is spread all across.

COVER:

• Covering the omlette is very important.
• Cover it with a shallow lid - i use the one we get with the electric rice cooker.
• Will add the picture of the lid tomorrow - it has a handle and easily manageable.
• Cover it for a minute.
• Open and check if the cheese is properly melted or cooked.
• Repeat checking after another 30 secs.
• This must be done in a min or half.
• Ground pepper over the omelette - i prefer freshly ground pepper.
• Garnish with sauce/coriander/oregano.

Tips & My Preferences:

1. Tastes better when prepared on a iron pan.
2. Milk adds taste and also aggravates the omelette to turn out fluffy
3. Olive oil / butter enhances the taste than the usual refined vegetable oil.
4. I love garlic and i over use. If you are not a garlic fan - one can skip it.
5. Cooking the omelette on sim/low flame is very important - otherwise it might get burned.
6. Cheese cooks slowly be patient & keep checking.
7. Salt is a devil it overshadows all other succulent tastes. Keep low on it.
8. Go slow with salt as you'd add cheese.

I usually prepare this on weekends for breakfasts.
Its heavy, nutritious and turns out in a jiffy.

I'd soon post spring onion variant.