The delicious or rather I should say –the delicate and soft omelette melted in my mouth. The satisfied look on my face, got the rest of my family asking for a taste of this dish.
A few days later, for breakfast, I decided to make the Turkish omelette (I got the recipe from another fellow blogger). Well for one thing I knew Turkish eggs were used and also there are various ways of making Kaygana -savoury ones with vegetables and sweet ones with honey. I went ahead with just normal white eggs that were available and also reduced the flour content. The combination of onions, cheese and parsley in the omelette was delicious. We relished our home-made Turkish omelette with brown bread (wheat bread topped with dahlia/broken wheat grains) and tomato ketchup.
Ingredients:
- 4 eggs
- 2 tsp flour
- 2 tbsp water or milk (I added milk)
- 1 tsp olive oil
- A bunch of parsley – finely chopped(or use finely chopped coriander leaves)
- 1/4 cup crumbled feta cheese
- 1 medium onion – finely chopped
- freshly ground black pepper
- red pepper flakes a few(optional)
- Salt to taste
Method:
- Mix the flour with the eggs. Whisk well. Then add the milk and whisk some more.
- Then add parsley, feta, onions, black pepper, and red pepper flakes to this mix and stir till it all mixes well together.
- Now heat oil in a frying pan. When the oil is hot, add the mix and pour out to make nice and perfect round omelette. Cook with a lid over it, this will fluff-up the omelette and also steam cook it on the upper side. Hence there is no need to turn over the omelette on the other side.
- Cook till the side which is on the girdle is brown and serve warm for breakfast with bread or relish it with a cup of hot chocolate.
Preparation Time: 15 minutes
Serves: 2