There is a new photography competition on Facebook called 52 Weeks – A Photography Project. ‘Anyone with a camera handy and a passion for photography, can participate’. The theme for this week: Breakfast. This past Monday or Tuesday, as I was about to bite into my breakfast, my blog photographer (also my lovely sister) stops me, for she wants to take a picture for the project. Here it is.
And here’s the recipe for this massive omelet sandwich.
1 large egg
2 tbsp diced onion
1 tsp chopped tomato
1 tsp chopped coriander
1 tsp milk
salt and red chili powder to taste
half a slice of cheese, chopped (optional)
2 slices of brown bread (We like to buy ours from Masoom’s)
To start, heat up about a tbsp of oil in a small nonstick pan over medium heat. The reason I say a small pan is because that will help the omelet fluff up, be thick and keep it from burning. In a bowl, whisk together the egg, milk, salt and red chili powder to combine. Next throw in the diced onion, tomato and coriander.
Pour the mixture into the hot pan and let it spread all over. Throw in the chopped cheese slice. The cheese gives the omelet a wonderful taste but you can skip it of you want. Cover the pan with a lid and let it cook for about 1-2 mins or until ready to flip.
Meanwhile, toast your bread till almost burnt. (that’s how I like it).
When it is time to flip the omelet, I just fold it to the side and cook it a little more.
Assemble the sandwich with some spicy ketchup and you’re all set.
Have a wonderful monstrous breakfast! Thank you for reading.