Mushroom and Cheese Omelette

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Omelette is a simple and very adaptable dish. One can make it in so many ways. This mushroom and cheese omelette is my personal favorite. It's a perfect brunch idea for a lazy weekend. Mushrooms cook faster and it will not take more than 20 mins to prepare this stuffed omelette. So here is a quick, filling breakfast idea to try this weekend.

Ingredients:

Button mushrooms: 8-10

Onion: 1

Garlic :3-4 cloves

Green chillies: 2

Crushed black pepper: 1 tsp

Dried Oregano leaves: 1 tsp

Coriander leaves: 2 tbsp

Grated cheese: 1/2 cup

Eggs : 3

Milk: 2 tsp

Salt to taste

Olive oil: 2 tbsp

Method:

1. Heat 1.5 tbsp of oil in a pan and add finely chopped garlic and green chillies. Sauté for 30 seconds.

2. Add thinly sliced onions and salt, sauté until onions turn translucent.

3. Add dried oregano and crushed pepper and mix well. Mix in sliced button mushrooms and cook until the mushrooms are done. Turn off and let it cool down.

4. Once it's a bit cool, add coriander leaves and grated cheese and the mushroom topping is ready. (I used cheddar cheese).

5. For the omelette, beat the eggs in a bowl along with milk, salt, a pinch of oregano and crushed pepper.

6. Heat the remaining oil in a pan and pour the eggs, simmer the flame and cover with lid.

7. Once the egg is firm carefully flip the omelette. Flip it back after a min. Now add the mushroom and cheese masala on top and cook it covered for another minute. Turn off the flame. 

8. You can fold it and serve just the omelette or make slices and serve with bread.

Notes: 

I have used cheddar cheese, you can use any other cheese or combination of cheeses.

I usually flip the omelette but you can skip it and top with mushroom masala once the omelette is dried on top.

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Cheese and Corn Sandwich

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White or wheat? Mayo or mustard? Hero or gyro?

 However you slice it - there are a million ways -- almost everyone has a favorite sandwich.

The origins of this hands-on meal date back centuries, but it was popularized in 1700s in England by John Montagu, the fourth Earl of Sandwich, who ordered meat between slices of bread so that he could eat while continuing to play cards :-) It makes me believe that all great things are invented by lazy people. Now some 250 years later, the humble sandwich has grown to encompass infinite regional variations. 

Today, 3rd November is the national Sandwich Day in United States. Like many of these days I have no idea why it's celebrated but here is how I made my cheese and sweet corn sandwich with mayonnaise :-)

Ingredients: 

Bread slices : 4

Boiled Sweet Corn : 1/2 cup

Green chilli : 1
Chopped garlic : 1 tsp

Butter: 1 tbsp

Grated cheddar cheese: 2 tbsp

Mayonnaise: 2 tsp

Salt to taste

Method:

1. Heat 1/2 tsp butter in a pan and add finely chopped chilli and sauté for 10 seconds, add chopped garlic and fry then add boiled corn, salt and sauté it for 2 minutes and cool it. Mix in mayonnaise and grated cheese.

2. Apply butter on bread slice and spread corn and cheese mixture and cover with another slice of bread. 

3. Apply butter on griller/sandwich maker and grill the sandwich for 5 minutes or until it's golden brown in color.

4. Enjoy hot sandwich with tomato ketchup.

Notes:

1. Do not add more salt as Cheese and mayonnaise have a bit of salt.

2. If you are making it on a pan then roast on both sides on low flame for about 10 minutes.

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Whole Wheat Banana Bread

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Ingredients:

Whole wheat flour:1 ¾ cup
Granulated Sugar :1 cup
Unsalted Butter at room temperature: 115 gms or 1 stick
medium size Ripe Bananas, lightly mashed : 4
Ground Cinnamon : ½ tsp
Baking Powder : 1 tsp
Baking Soda: 1 tsp
Salt: 1 tsp
Eggs: 2
Whole Milk: 2 Tbsp
Vanilla Essence: ½ tsp


Method:

1. Preheat your oven to 180 degree celcius.

2. Grease a loaf pan with butter and dust with dry flour. Pat and remove excess flour and keep it aside.

3. In the bowl cream together the butter and sugar with an electric whisker.

4. Add the eggs and whisk to combine.

5. Add the mashed bananas and vanilla essence and whisk. 

6. Sift the dry ingredients through a sieve (wheat flour, cinnamon, baking powder, baking soda and salt)

7. Whisk the dry ingredients with the wet mixture together until just combined by adding milk. Do not overmix.

8. Pour batter into the prepared loaf pan and bake for 45 minutes. Test it by inserting a toothpick in the center and if it comes out wet than let it bake until 1 hour.

9. When ready, let it cool for about 20 minutes. Slice and serve with butter and honey.

You can save it refrigerated for a week. Wrap it in an aluminum foil and refrigerate. Reheat in the microwave and serve hot.

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