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Spicy Omelette With Papad And Cashews

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Spicy Omelette With Papad And Cashews

Features:
  • Non Veg
Cuisine:
  • 20 mins
  • Serves 2
  • Easy

Ingredients

  • For the cashew nuts:

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We strongly believe that you should try unusual foods every now and then to increase your knowledge of culinary sciences. Experiment on something brand new, try cuisines from different parts of the world to tickle your taste buds in unique ways. In this recipe, we will be modifying the old omelet with some cashews and papadum. The end result is a fusion which appeal to your appetite in ways food has never done before. Prepare to be mind blown by the unique combination of Omelet with Papad and Cashews!

Health benefits

  • Eggs are rich in vitamin B2 which is known to facilitate healthy metabolism, boost energy and regulate blood cells.
  • The humble omelet contains low cholesterol and fat while supplying competitive amounts of proteins when compared to meats.
  • Eggs are rich in zinc, iron, copper and vitamin D.
  • Aside from this, cashews are super foods which contain all important vitamins, minerals and nutrients. Together these prevent obesity, improve eye vision and decrease the chances of cataracts.
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How to Make Spicy Omelette With Papad And Cashews

  • Roast the papadum as described in the instructions. Break them into smaller pieces.
  • Heat oil in a skillet. Stir in onion, capsicum, celery, mushroom and cook until the onion softens.
  • Season with salt and pepper to taste.
  • Lightly beat eggs, stir in coriander, chillis and the seasoning.
  • Pour them over vegetables and cook until browned underneath.
  • Place the skillet under a hot grill. Heat to brown the top.
  • Cut the omelets into small strips.
  • Heat nuts in oil, add all ingredients listed under ‘Cashew Nuts’ section
  • Fry for 1 minute. Spread them over the omelets before serving.

Trivia

  • Did you know that fetuses inside eggs breathe in oxygen through the 17,000 tiny pores on the surface of their shell?

The US produced a staggering 90 billion eggs in 2005.

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