Clearcals

Serving Size 1 Large Piece (50 g)
Calories62.1 kcal
Carbs1.1 g (4.4 kcal)
Protein3.9 g (15.5 kcal)
Fats4.7 g (42.2 kcal)

Kumbalam Omelette recipe

Name: Kumbalam Omelette
Prep time: 2 min
Cook time: 5 min
Total time: 7 min
Yield: 8
Ingredients: 1 Tea Spoon of Butter; 60 Grams of Onionstalk; 20 Grams of Coriander leaves; 50 Grams of Onion big; 50 Grams of Button mushroom fresh; 200 Grams of Whole egg raw; 1 Table Spoon of Rice bran oil; 3 Grams of Salt; 0.5 Tea Spoon of Black pepper powder

Kumbalam Omelette/Mushroom omelette is a good source of vitamin D, lutein, beta carotene, vitamin E, and an excellent source of selenium, biotin. HINT: Do not eat more than one medium piece per day as it contains high cholesterol and saturated fat.

Cooking time: 2 minutes

Serves: 8 persons

Ingredients

Butter

1 Tea Spoon

Onionstalk

60 Grams

Coriander leaves

20 Grams

Onion big

50 Grams

Button mushroom fresh

50 Grams

Whole egg raw

200 Grams

Rice bran oil

1 Table Spoon

Salt

3 Grams

Black pepper powder

0.5 Tea Spoon

Instructions

Prepare the eggs

Beat the eggs in a bowl and add salt, black pepper powder, and finely chopped onions to it.

Cooking mushrooms

Heat a teaspoon of butter in a pan and add finely sliced mushrooms to it. Toss the mushroom slices in the butter for about 5 minutes or so. Carefully, remove the mushrooms from the pan and keep them aside.

Cook the eggs

Heat a nonstick pan add oil. Gradually, add the beaten eggs mixture to it. Spread it evenly around the pan and add the prepared mushrooms on top. Once one side of the omelet is cooked, slowly fold it into half with the help of a spoon or a knife.

Serve

Remove it from the flame and serve it hot. Garnish it with coriander leaves

Nutrition Label