Eggs with Fresh Green Herbs (Hare Masala Ka Omlate)

Once you have your onions and herbs chopped, it doesn't get much easier than this flavorful flat omelette. Cook the onions and herbs, xix the up eggs and pour them on top in the same pan, then just let it cook, covered until done. These Eggs with Green Herbs  have lots of spring flavor as well as pretty color from the herbs, chiles, ginger, garlic and turmeric.

Jaffrey says, "This may be served at breakfast and brunch as soon as it comes out of the frying pan (I serve it with toast) and may also be sliced and put onto sandwiches to perk up a picnic or office lunch. It is really a flat egg pancake seasoned with scallions, cilantro, green chiles, ginger, and garlic. It is a good idea to have everything cut and ready before you start, as the dish cooks very quickly."

Eggs with Fresh Green Herbs (Hare Masala Ka Omlate) 
Adapted from "Madhur Jaffrey's Quick & Easy Indian Cooking 
(Serves 2-4)

5 large eggs

1/4 + 1/3 tsp salt, or to taste
freshly ground black pepper
2 Tbsp vegetable oil
3 scallions (green onions), cut into fine rounds (the white as well as the green parts)
1/4 tsp peeled, very finely chopped garlic
3 Tbsp finely chopped fresh cilantro (I did a mix of fresh cilantro, chives & mint)
1-3 fresh, hot green chiles, sliced into fine rounds (do not remove seeds)
1/2 tsp peeled, very finely chopped fresh ginger
generous pinch of ground turmeric

1/2 tsp peeled, very finely chopped fresh ginger
1 1/2 tsp fresh lemon juice  

Break the eggs into a bowl and beat well. Add a generous 1/4 teaspoon salt and lots of freshly ground black pepper. 

 

Put the oil in a large, non-stick frying pan and set over medium-high heat. When the oil is hot, put in the scallions. Stir and fry until they just start to brown at the edges. Put in the garlic and stir for a few seconds. Now put in the cilantro (and other herbs if using), chiles, ginger, and turmeric. Stir for a few seconds. Add the lemon juice and 1/3 tsp salt and stir to mix. Working quickly, spread the ingredients evenly in the pan. Now pour in the beaten eggs and let them spread to the edges of the pan. Cover, turn the beat to medium-low, and cook for a few minutes, just until the eggs have set. Cut into wedges and serve immediately.

Notes/Results: I have been thinking about these eggs after seeing them at Kitchen Flavours recently and although maybe not the standard pick for a "One Pot Wonder"--our IHCC theme this week, I think it's close enough. I loved the flavors with the lemon and herbs--I added mint and chives to the cilantro. The chiles added a healthy kick--I just used one Serrano chile. I had high hopes of a perfect flip onto a plate but had a little breakage issue, so not quite as pretty as I would have liked. Still, the flavor and ease of preparation make this a recipe that I would happily make again. Served with lightly-dressed organic spring greens topped with fried onions, it was a wonderful light dinner.

You can check out what One Pot Wonders the other IHCC participants made by checking out the post and following the links. 

Speaking of I Heart Cooking Clubs, we are excited to announce that we will be cooking the next sixth months (April to September), with the very hot-right-now Chef Yotam Ottolenghi! If you are a fan, or have been wanting to try some of his fabulous fresh recipes, we hope you will join in! IHCC remains a flexible and fun community event where you can show up regularly or pop in when you want and cook along with weekly themes. Check out the announcement about Ottolenghi and our new co-host (joining Kim and I), Sue from Couscous & Consciousness.