Omelette from Left over

Omelette is well known to all. Omelette is prepared differently throughout the world and consumed as main course for lunch, dinner or breakfast. In India most popular egg cuisines range from omelettes to bull’s eye and burji other than regular gravies. Mostly they are prepared plain, or with just onion and chili or with more spices. This one I have made is with left over greens. My mother had some greens of Drumstick leaves in fridge. I mixed with my eggs and enjoyed it. Many dislike Drumstick tree leaves, when prepared plain. My mother usually prepares any greens by adding some grated coconut at last by giving a stir. If you have grated coconut add a spoonful along with the left over greens in the egg mixture.

Ingredients:

1. Eggs – 1 or 2
   
2. Left over greens  - as needed
3. Half Onion – finely chopped (optional)
4. Green chili – 1 or 2 finely chopped (as per taste)
5. Curry leaves or coriander leaves (finely chopped)
6. Water – 1 tb spn
7. Salt – as per taste
8. Oil – 1 tb spn for frying
9. Tomato – 1 piece finely chopped (optional)
10. Grated coconut – 1 tbl spn (optional)
11. Masala powder (Pepper / Garam masala / fennel / cumin / oregano) – any of these. (Do not use all of them)

Preparation:

1. Break the eggs in a bowl
2. Mix in all the ingredients except for oil and stir well.
3. Heat a non-stick pan or tawa, grease with oil and pour the egg mixture reduce the flame. When almost no liquid is see on top, flip and cook the other side.
4. Cut in desired shapes and serve hot as side dish for rice / roti or main course with ketchup.

Notes:

• You can either make it like omelette or scramble (burji) it.
• You can try with or without onion or Tomato or some masala. The taste varies and you would love it plain or as side dish.