Weekend brunch : Omelette divine
An omelette can be a meal in itself. Here’s a brunch omelette that could be so filling and yummy that you’d not want to eat anything till tea time maybe
•1/2 onion, chopped
•1/2 capsicum, chopped
•2 tablespoons diced green chilies
•8 ounces tomato sauce
•1 teaspoon sugar
•1 tsp salt
•1/2 tsp oregano
•1/4 tsp chili powder
•Dash of pepper
•1/4 cup of water
•1/2 cup of shredded cheese
•Saute onion and capsicum in two tablespoons of butter.
•Combine green chilies, tomato sauce and spices. Simmer for five minutes.
•In mixing bowl, beat together eggs and water.
•Heat an omelette pan or skillet. Add two tablespoons butter. Tilt pan to coat surface.
•Pour in half the egg mixture.
•As the omelette cooks, loosen edges with spatula and tilt pan to let uncooked portion run under until omelette is set. — Sprinkle half the cheese over centre of omelette; top with 1/3 cup sauce.
•When omelette is golden around edges, loosen with spatula; slide onto serving platter tilting pan to fold omelet in half.
•Prepare second omelette as above. Spoon rest of sauce over top of omelet.