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HomeFood & DrinkThis Microwave Masala Omelet Got Me Through Culinary School

This Microwave Masala Omelet Got Me Through Culinary School

This Microwave Masala Omelet Got Me Through Culinary School

The only thing better than a good recipe? When something is so easy you don’t even need it, like these tuna empanadas. welcome to It’s that easya column where we tell you about the dishes and drinks that we can prepare with our eyes closed.

The irony of being a culinary student was that we didn’t cook much, especially after spending most of our days in the kitchen making all sorts of complicated recipes. When I was in culinary school as an immigrant and on a budget, this microwave omelet was my go-to breakfast and lifesaver for busy mornings. Sorry Hot Pocket lovers, but this is better.

When you microwave an egg, the moisture in the egg quickly evaporates, causing it to puff up, creating a light, fluffy texture. Yes, the texture of a microwaved tortilla is a little different from one cooked on a stove: fluffy and airy versus a little less lively in the microwave. But that doesn’t detract from the deliciousness of it. The tradeoff is worth it because cleanup is a breeze with minimal dishes. I certainly didn’t have time as a busy, broke student, and frankly still don’t on hectic mornings. The minutes are running out and it’s dishes or meditation, and I can choose the latter, thanks to this tortilla. (And if you’re looking for other microwaveable egg options, try this egg custard gyeranjjim recipe from deputy editor, Hana Asbrink.)

How to make a masala omelette in the microwave:

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To make this masala omelette, you can customize the spices and herbs to your liking. I prefer to use a combination of cumin, coriander, and fresh green chiles, but you can choose your own adventure and take this in any direction you want. If cumin or chiles are intense for you first thing in the morning, swap in chives or parsley, plus a crank or two of black pepper for milder heat.

beat together 2 eggs, a splash of water or milk, and ½ teaspoon of spices in a microwave-safe pasta bowl. then sprinkle 2 tbsp. Grated cheese (such as cheddar or gruyere cheese) if using. Microwave mixture for 1 to 2 minutes, until eggs are cooked through, stopping and stirring gently every 30 seconds to ensure eggs cook evenly.

Once the eggs are cooked, you can fold the tortilla in half and serve it on a plate with a few fresh herbs, hot sauce, ketchup, or crispy chili. The seasoning universe is your friend here. I’ve made versions topped with all kinds of achaars and mango and lime chutneys, which are intense enough to wake me up in the morning. Then I usually put it on toast to make an egg sandwich, and voila.



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