Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 5 lrg Large eggs
- Â Â Salt and pepper to taste
- 1/4 c. Vegetable oil
- 2 lrg Garlic cloves, minced finely
- 6 med Size mushrooms, sliced lengthwise
- 1/2 tsp Grnd roasted cumin seeds
- 1 tsp Garam masala
- 3 x Scallions, cut into thin slices
- 1 x Green chili, seeded and sliced
- 2 Tbsp. Minced fresh cilantro
- 1/2 tsp Peeled, finely grated fresh ginger
- 1/2 c. Minced tomatoes
Direcciones
- In a glass measure, lightly beat the Large eggs with salt and pepper.
- Over high heat, heat 2 Tbsp. oil in a medium size saute/fry pan. Stir in the garlic and before it begins to brown, add in the mushrooms. Cook till softened and some of their liquid has been evaporated. Reduce the heat to medium and add in the cumin seeds, garam masala, scallions, chili, cilantro and ginger. After about 1 minute, add in the tomatoes and salt and pepper to taste. Cook till filling is reduced and tomatoes are soft. Remove from the heat.
- In an eight inch non stick saute/fry pan, heat 1 Tbsp. oil over high heat.
- Pour in half of the beaten Large eggs. Cook for 3 or possibly 4 seconds, or possibly till the egg is beginning to create a cooked layer on the bottom of the pan. Spread half the stuffing along the center of the omelet and fold it over. When done, slide the omelet out onto a warmed plate. Repeat with remaining ingredients.
- Yield: 2 servings
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 554g | |
| Calories 906 | |
| Calories from Fat 712 | 79% |
| Total Fat 80.19g | 100% |
| Saturated Fat 11.85g | 47% |
| Trans Fat 1.41g | |
| Cholesterol 1042mg | 347% |
| Sodium 366mg | 15% |
| Potassium 1119mg | 32% |
| Total Carbs 15.82g | 4% |
| Dietary Fiber 4.1g | 14% |
| Sugars 8.32g | 6% |
| Protein 36.72g | 59% |
