Once melted, add in ¼ of the egg mix and gently cook. You can move the egg mix around at the start, but once it starts to set, leave it to cook through. You won't need to flip it because you want ...

In this way, she gets several tomato rings and sets them aside. She chops the remaining tomato 'cores' and mixes them with chives, all-purpose flour, eggs, salt and seasonings. She places the tomato ...

Melt butter in a heavy-bottomed 9-inch nonstick skillet over medium-low until foamy, about 3 minutes. Pour in egg mixture; cook, undisturbed, until bottom begins to set, about 1 minute.

Cook the omelette for another 5 minutes, uncovered. Serve with ketchup and/or hari chutney. Click here for the complete recipe for Tomato Besan Omelette. Try making this no-egg omelette for your next ...

Quick, flavorful scrambled eggs with spices, onions, and tomatoes—perfect with toast or paratha. Stuffed or layered paratha with a spiced egg filling—wholesome and filling. Simple yet delicious fried ...

(Per 1 omelette) Ingredients. 3 jumbo eggs. 3 generous Tbsp butter. 4 baby roma tomatoes, halved. 2 Tbsp olive oil. 10-12 baby basil leaves or 5 or 6 big leaves, torn into smaller pieces ...

Tomato and egg is a culinary truth, one of those elemental pairings that shows up across cultures not because anyone decided it should, but because it just makes sense.

An oven-baked omelette that works morning, noon, or night Fast, healthy, and loaded with flavor—this oven-baked veggie ...

9 jumbo eggs (3 per omelette) 9 Tbsp butter (3 per omelette) Tbsp butter for cooking the onion. 1 medium red onion, sliced thinly. 1 large, ripe tomato, sliced and chopped. 2 Tbsp olive oil for ...