Spinach and Mushroom Masala Omelets

An omelet is a dish made from beaten eggs quickly cooked with butter or oil in a frying pan, sometimes folded around a filling such as cheese, vegetables or even meat. These omelet always favorite among the kids.Blending eggs with onion,tomatoes and Indian spice was kind of usual thing in my kitchen but I had some spinach laying in my freeze for quite sometime. Why not prepare spinach omelet with some mushrooms just like served in IHop but omitting the chesse with Indian masala. It was a perfect combination with curd rice and it just vanished once served.

Spinach and Mushroom Masala Omelets
Serving Size:4

Ingredients For the omelets:
2 eggs
4tsp butter
1 cup finely chopped spinach
1/2 cup chopped mushrooms
dash of black pepper
1tbsp cold water
salt to taste

Preparation Method:

Melt 2 tsp. butter in a small skillet over high heat. Add mushrooms and cook, stirring frequently, until golden. Lower the heat, add spinach and saute briefly, until it wilts. Set aside and drain as much liquid as possible from the vegetables.Combine eggs, water and pepper in a mixing bowl.Beat with a fork until combined, but not frothy.Then add the sauteed spinach and mushroom mixture to the egg mixture-blend well. Melt the remaining butter in the skillet and pour the mixture.Allow one side of the omelet to cook and then fill over to allow the other side be browned .Transfer to a plat and allow it to cool and then cut them into 1inch strips and set aside.

For The Masala Paste:
2tsp poppy seeds
1tsp fennel seeds
1tsp coriander seeds
1/2tsp cumin seeds
6 dried chillies
1 small cinnamon stick
4 cardamom peeled
3 cloves
a small star anise
1tsp peppercorn
1 cup freshly grated coconut
salt to taste

Add 2tbsp oil and roast all the grind all ingredients to a smooth paste and set aside.

salt and pepper
1 cup finely chopped shallots
1tsp cumin seeds
1tsp mustard seeds
few sprig of curry leaves
1/2tsp turmeric powder
1tsp egg masala powder
1tsp ginger garlic paste
chopped coriander leaves
chopped spring onions

Heat oil in a vessel splutter the curry leaves,mustard seeds,cumin seeds and onions- fry them till onions turn in to golden brown.Then add the spice powders and saute till the raw smell are removed.Pour in the grind paste and bring to boil. As it starts to boil add the egg strips. Once they thicken-adjust the level of salt and-transfer to serving platter garnished with chopped coriander and spring onions.