| Prep: 15 mins | Cook: 20 mins – 25 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 294 | 22g | 8g | 9g |
| sugars | fibre | protein | salt |
| 5g | 2g | 17g | 0.7g |
As the warm California sunsets, family and food have always been synonymous in my household. And the Siling Habas Omelette holds a special place in my heart for this very reason. A vibrant, vegetable-packed dish, it’s a taste of my Indian-American roots and the freshness of my west coast upbringing. This delightful fusion invokes the robust zest of Indian cuisine infused with a refreshing twist of Californian warmth.
A Melange of Flavor and Health
This omelette isn’t your regular one. It’s brimming with exquisite flavors — the crunch of bell peppers, the sweet undertone of onions, the sharp pungency of garlic, and the mild spiciness of Siling Habaneros. The addition of crumbled feta cheese and diced avocado adds an undeniable creamy richness that balances out the spice just right. In terms of health benefits, it’s a powerhouse. Eggs are a great source of protein and brain-boosting choline. The medley of vegetables adds fiber, vital vitamins, and minerals, while the olive oil introduces a healthy fat component. A true embrace of good taste and good health.
Universal Appeal
Similar to a frittata or a Spanish tortilla, the Siling Habas Omelette shines in versatility. It’s perfect for breakfast, a quick lunch, or even a light dinner. Pair it with some warm, crusty bread or a fresh, green salad, and it offers a wholesome, complete meal. The best part? It’s universally appealing, perfect for a family breakfast on a lazy Sunday morning or for impressing guests at a brunch party.
So there you have it. The Siling Habas Omelette is not just a recipe for me — it’s a story. A story of my Gujarati roots seamlessly melding with the Californian panache, a story of nutrition packed in every bite, and a story that echoes in every home that loves food as much as I do.
Whether you’re a new experimental cook or a seasoned kitchen maestro, I hope you love making — and eating — this recipe as much as I do. Remember, Bon Appétit!.
What You’ll Need
- 12 large eggs
- 1/2 cup of milk
- Salt and pepper to taste
- 2 tablespoons of olive oil
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 1 cup of diced tomatoes
- 2 Siling Habaneros, finely chopped
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 cup of crumbled feta cheese
- 1/2 cup of diced avocados
Method
Step One
Begin by breaking all 12 eggs into a large bowl. Add the 1/2 cup of milk and season with salt and pepper according to your preference. Whisk all the ingredients together until well combined and the eggs are lightly beaten.
Step Two
Heat up 2 tablespoons of olive oil in a large sauté pan over medium heat. Once heated, add the chopped onion and minced garlic. Cook until the onions are soft and translucent, about 5 minutes.
Step Three
Add the diced tomatoes, finely chopped Siling Habaneros, and both the diced green and red bell peppers to the pan. Cook for another 5-7 minutes, or until the vegetables are softened.
Step Four
Pour the egg mixture over the vegetables in the pan. Reduce the heat to low, cover the pan and let it cook for about 10 minutes, or until the eggs are almost set.
Step Five
Sprinkle the crumbled feta cheese evenly over the top of the egg mixture. Cover the pan again and cook for another 2-3 minutes, until the cheese has melted and the eggs are completely set.
Step Six
To serve, gently slide the omelette out of the pan onto a large serving plate. Top it with the diced avocados and additional salt and pepper if needed. Slice up the omelette into preferred serving sizes and enjoy!
