Hi all!

Hope you all are enjoying your summer holidays. So what all have you been up to? I’m all set to leave for a  family function, this month end and looking forward to the break. The heat and humidity is just killing here and not to mention the nonsensical power cuts, makes you feel so dizzy at times.

The heat has made me so irritable that I’m just not myself these days but that still does not let me skip kitchen. The kitchen is a fuming furnace where each and every pore of your body cries and sheds tears..am I exaggerating too much..but honestly, one sweats so much these days..

I get so tired easily that I can't even remember, when was the last time I felt energetic. My meals are largely one pot meals and heavy breakfast for the kid.  I ensure the breakfast is heavy enough to let him be satisfied for 4-5hrs. One such breakfast that the kid enjoys is the Vermicelli Omelet. It's a very quick to make preparation and moderately easy to try.

One vermicelli omelet and the kid is happy and satisfied for 4-5hrs. It's heavy, it's filling, it's a nutritious and it can be a very flexible recipe based on the veggies and greens one has at home. I've use loads of coriander to add the green color and flavor, plus I've used the regular onion, tomato, capsicum with the regular seasonings. The spice level and seasonings can be changed as per one's choice and palate. My kid loves chilies, so I've added green chilies, chili flakes and pepper but one can adjust the hotness as per one's taste.

The kid gives a me a thumbs up, every time I make this omelet.

The only expertise needed is in cooking the omelet as it's quite a thick one and to ensure even cooking throughout, one needs to gradually scrape the bottom and push the liquid down to cook. Also, some expertise is required in turning this omelet. I've provided some simple tricks in the method  section to work on that..

Vermicelli Omelet

Preparation Time:10mins

Cooking Time:10mins

Serves:1-2

Ingredients

1cup boiled vermicelli (use roasted version)
2eggs
1/4cupchopped coriander
2-3green chilies (finely chopped)
a large pinch crushed black pepper
1/2tsp roasted cumin powder
a pinch of red chili flakes
2-3tbsp capsicum, finely chopped
1/2onion, finely chopped
1/2tomato. finely chopped
1clove garlic, finely chopped
a pinch of mustard powder
salt to taste

Method

Boil the vermicelli as per instructions on the pack. Strain and take it in a bowl.


Add the black pepper, salt to taste, red chili flakes and roasted cumin powder.


Tip in all the chopped veggies and mix with the vermicelli.



Break the eggs and put them in the bowl.



Mix thoroughly.



Heat 3-4tsp oil in a non-stick pan and pour the omelet mix. Keep on a medium flame.



Using a wooden spatula, keep scraping the bottom of the omelet till it’s half cooked. Cover with a lid and cook on low flame till done on one side. Using two spatulas, lift the omelet and turn. Else, remove it on a plate and then slowly slide into the pan. Cook on the other side till golden in color.



Serve hot with toasted bread or just eat it...