Cheese Stuffed Masala Omelette | The Food Hippie | Sanjeev Kapoor Khazana

8 eggs
2 tablespoons milk
Salt to taste
½ tablespoon oil
1 tablespoon butter + as required
4 white bread slices
Chopped fresh coriander leaves for garnishing
Masala
1 tablespoon oil
2 teaspoons chopped garlic
1-2 green chillies, finely chopped
2 medium tomatoes, chopped
Salt to taste
1 teaspoon red chilli powder
1 teaspoon coriander powder
½ teaspoon cumin powder
¼ teaspoon turmeric powder
2 teaspoons chopped fresh coriander leaves
Stuffing
1 tablespoon butter
1 teaspoon chopped garlic
1 medium onion, sliced
5-6 button mushrooms, sliced
Salt to taste
2-3 tablespoons grated mozzarella cheese
2-3 tablespoons grated cheddar cheese
½ teaspoon finely chopped green chillies
1 teaspoon chopped fresh coriander leaves

Method

1. To prepare masala, heat oil in a non-stick pan. Add garlic and green chillies and sauté for 30 seconds.
2. Add tomatoes and sauté on high heat for 1 minute. Add salt, chilli powder, coriander powder, cumin powder, turmeric powder and sugar and sauté for 2-3 minutes or till tomatoes turn soft and pulpy. Switch off heat, add coriander leaves, mix well and cool.
3. Beat eggs in a bowl. Add milk and salt and beat well. Add the prepared masala and mix well.
4. To prepare stuffing, heat butter in the same non-stick pan. Add garlic and onion and sauté till translucent.
5. Add mushrooms and sauté on high heat. Add salt and sauté for 2-3 minutes. Transfer in a bowl.
6. Add mozzarella cheese and cheddar cheese to stuffing and mix. Add green chillies and coriander leaves and mix well.
7. Heat oil and 1 tablespoon butter in another non-stick pan. Pour the egg mixture, swirl and lightly mix, cover and cook for 1 minute or till ¾th done from the underside.
8. Put some stuffing on one side of the omelette, cover and cook till fully done from the underside. Fold the omelette and cook for 1 minute.
9. Toast bread slices in an electric toaster.
10. Cut the omelette into wedges and place on one side of a serving platter.
11. Apply some butter on toasted bread slice, cut them into triangles, place on the other side of the platter and serve hot garnished with coriander leaves.