SPECIAL EGG OMLET

The omelette is commonly thought to have originated in the Ancient Near East. This dish is thought to have travelled to Western Europe via the Middle East and North Africa.
According to the founding legend of the annual giant Easter omelette of Bessières, Haute-Garonne, when Napoleon Bonaparte and his army were traveling through southern France, they decided to rest for the night near the town of Bessières. Napoleon feasted on an omelette prepared by a local innkeeper that was such a culinary delight that he ordered the townspeople to gather all the eggs in the village and to prepare a huge omelette for his army the next day.


On March 19, 1994, the largest omelette (128.5 m²; 1,383 ft²) in the world at the time was made with 160,000 eggs in Yokohama, Japan, but it was subsequently overtaken by an omelette made by the Lung Association in Brockville Memorial Centre, Ontario, Canada on May 11, 2002 — it weighed 2.95 tonnes (2,950 kg).

Ingredients:

1. Egg – 4 or 5 nos
2. Onion – 1 big
3. Tomato – 1 big
4. Green Chili – 1
5. Ginger – 1/2 inch piece
6. Curry Leaves – 2 trig
7. Chili Powder – 1 tsp
8. Turmeric Powder – ½ tsp
9. Red chili flakes – ½ tsp (optional)
10. Garam masala powder – ¼ tsp
11. Oil – 2 tblsp
12. Salt – for taste

Preparation:

1. Finely chop onion, ginger, tomato, green chili and curry leaves.
2. Take a nonstick pan and add little oil into it. Add all the above chopped ingredients and sauté well until the raw taste goes.
3. Add chili powder, garam masala powder, turmeric powder and little salt to it.
4. Sauté for some time and off the flame.
5. Now break the eggs and transfer it to a bowl. Add sufficient salt and beat well.
6. Now add the above prepared masala to it and mix well.
7. Now prepare omelets out of it and serve hot.