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Tuesday, June 1, 2010

Omelette with Sprouts and sev (27th Serv)


Eggs - 8
Mixed sprouts, blanched - 1 cup
Sev - 1/4 cup
Onions - 3 medium
Oil - 5 tbsp
Garlic cloves, chopped - 2
Green capsicum cut into thin strips - 1 small
Dried herbs - 1/4 tsp
Paprika flakes - 1/4 tsp
Black peppercorns, crushed - 3 to 4
Salt - to taste
Green chillies, finely chopped - 4


Slice an onion and finely chop the remaining two.

Heat one tbsp oil in a pan. Add garlic and sliced onion and saute till translucent. Add green capsicum and saute for a minute. Add sprouts, dried herbs, paprika flakes, crushed black peppercorns and salt and mix well. Set aside.

Break two eggs in a bowl, add salt and beat well.

Heat one tbsp of oil in a non-stick pan, add a portion of chopped onions and green chillies. Saute for a minute.

Add beaten eggs, mix and rotate the pan so that the eggs spread evenly. Let the underside cook for a minute. Flip over and cook again.

Place sprouts mixture on one side and top it with sev. Roll and serve hot immediately.

Similarly prepare the other rolls.

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