Breakfast happens to be one of my favorite meals of the day. Well, a weekend breakfast, that is. Its the perfect time to whip up a batch of pancakes or French Toast or muffins. And if you’re the mood for something savory, then eggs and toast with the optional bacon and sausages is a great option. If you’re in a slightly more adventurous mood, then only a masala omelette will do. We love a good omelette. It needs to have nice bold flavors, a little spice and a little bite as well. We love it so much, that it sometimes makes an appearance as “breakfast for dinner”. Anyone else like “breakfast for dinner” as much as I do? I cannot believe that I haven’t shared this recipe with you before. It is super simple and so good. We usually serve it with some plain / buttered toast or some hot chapatis. They also make a fantastic sandwich when served between 2 slices of buttered bread. Try it out this weekend and let me know what you think of it.
Masala Omelette
Yields 1 omelette
2 eggs
2 tbsp finely chopped onions
2 tbsp finely chopped tomatoes
1-2 tsp finely chopped coriander leaves and stalks
1/2 birdseye chilly, finely chopped
Salt, to taste
Freshly cracked black pepper, to taste
A good pinch of turmeric powder
1 tsp oil
Add the onions, tomatoes, chilly and coriander to a bowl.
Add the salt, pepper and turmeric powder to the bowl and mix everything thoroughly.
Heat a pan over medium heat.
Drizzle the oil in the pan. When the oil has heated, pour the omelette mix into the pan.
Cook it over medium heat till the bottom side has set and turned a light brown.
Carefully flip over and cook on the other side as well.
Serve hot.
Enjoy!
You can watch how I make it here –
Breakfast Hash with Potatoes, Kale, Peppers and Green Peas
Actually, I really like breakfast for dinner. This breakfast hash is a nice way to fancy things up. What I love about this hash is its made from scratch. That being said, it comes together so quick and easy and all in one pan. If you’re using an oven proof skillet, you can crack the eggs right in and let them cook off in the oven. I didn’t want to switch the oven on, so I used a second pan to fry the eggs. You could use poached eggs or scambled eggs too. This hash obviously uses potato. The addition of red peppers and kale makes it so colorful, not to mention, delicious. And kale in a recipe must definitely make it healthier.
So if you’re ever in a situation where you need a meal on the table in under 30 minutes or if you feel like a fancier breakfast, or for that matter, breakfast for dinner option, try this hash out. You’ll love it. We certainly did. And leftovers keep quite well, refrigerated. Simple heat it up the next day and serve with an egg, if desired.
Breakfast Hash with Potatoes, Kale, Peppers and Green Peas
2 potatoes, peeled and diced (the smaller the cubes, the quicker it will cook)
1 medium onion, chopped
1 red pepper, chopped
2 cups kale, roughly chopped
1 cup green peas
1 tbsp olive oil
1/2 tsp smoked paprika
1/2 tsp cumin powder
Salt, to taste
Freshly cracked black pepper, to taste
1 egg per serving (You could use 2 eggs per serve, if desired)
Heat the oil in a pan over medium heat.
Add the potato to the pan and let it cook, stir every now and then to ensure even cooking and avoid any burning.
When its half cooked, add the onion and red pepper.
Saute and let the onion and pepper soften.
Add the paprika, cumin, salt and pepper.
Add the green peas and the chopped kale.
Let it cook for about a minute till the kale and the peas have warmed through.
Serve hot, topped with an egg (or two) cooked to your liking.