Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Jammukashmir · Breakfast

Kashmiri Egg Omelette

Traditional 14. Kashmiri Egg Omelette recipe

🧺 Ingredients

• 3 eggs (150g)
• 2 tbsp ghee (30g)
• 1 medium onion (100g, thinly sliced)
• 1 green chilli (sliced, 8g)
• ½ tsp ginger (finely minced, 2g)
• ¼ tsp salt (1.2g)
• ¼ tsp black pepper (0.5g)
• ¼ tsp asafoetida (0.5g)
• 1 tbsp chopped coriander (3g)
• ½ cup water (120ml)

👩‍🍳 How to make Kashmiri Egg Omelette

1. Beat eggs in bowl with salt and black pepper, set aside
2. Heat ghee in 8-inch pan on medium-high heat
3. Add onions, fry 2-3 min until soft and translucent
4. Add ginger, green chilli, fry 1 min (aroma releases)
5. Add asafoetida, stir 10 sec
6. Pour beaten eggs evenly over onion mixture
7. Let set undisturbed for 2 min (bottom sets but top is still wet)
8. Using spatula, gently push cooked portions to sides, tilt pan so uncooked egg flows to exposed pan
9. Cook 2-3 min until eggs are just set (still slightly moist on top)
10. For wetter curry-like consistency: add ½ cup water, stir well, simmer 3 min
11. Garnish with coriander
12. Slide onto plate, serve hot with bread or rice
13. Visual cue: Soft, fluffy omelette with translucent onions, light golden colour, herbs scattered, slightly moist if water is added
14. ---

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