DHANYA SAMUEL shares an exciting new way with eggs
Eggs are perhaps one of the most common items in our supermarket trolleys. And rightly so! An inexpensive, high quality source of protein, eggs are also rich in Vitamin B2, selenium, Vitamin D, B6, B12 and minerals like copper, iron and zinc.
Reminds me of the very popular Indian ad from a few years ago, ‘Sunday ya Monday, roj khao ande!’ which literally translates to ‘Have an egg every day of the week’.
The best thing about eggs is that they can be dished out in several different avatars. Curries, omelettes, scrambled, boiled, soft boiled, fried with oozy runny yolks or sunny side up; there are a zillion delicious ways to cook these beauties.
The recipe prepared here is slightly different to the traditional ones we know. Omelette brochettes are pretty simple to make, almost like frittatas. Though I use onions, bell peppers and ham here, any combination of meats or veggies can be used depending on your preferences. It’s the best way to sneak in some veggies for your little ones. My boy loves these brochettes in this lunch box with his favourite tomato sauce on the side.
It’s a really simple dish to make, and one you can make in bulk – which also makes it as an excellent starter choice especially for children’s parties. If you are a light eater like me, it makes a delicious lunch option too when paired with a simple green salad.
No cheese is used in this recipe, but you may add some if you wish. Cheese is not recommended if you are planning to make these in bulk and storing, because when re-heated, cheese does not have the best texture or taste. But if you are preparing for a party or for immediate consumption, cheese can be a delightful addition to the egg mixture.
Pick veggies and/or meat that you know your family will relish. Make sure the eggs and milk are whisked well to get that beautiful fluffy texture.
3-4 tbsp olive oil
1 cup whole milk
12 large eggs
1 onion; finely chopped
8 ham slices; chopped
2 mini red bell peppers; finely chopped
½ tsp red chilli flakes
3 tbsp parsley leaves; finely chopped (reserve a bit for garnish)
½ tsp dried Italian herbs (a mix of dried oregano, thyme and rosemary)
Salt, to season
Freshly milled black pepper; to season
Preheat the oven to 160°C (fan-forced).
Line an oven pan (32x26cm) with baking paper. (You can also use a square or rectangle cake tin).
Heat olive oil in a pan and add the chopped ham; sauté for about 2-3 minutes and then add the onions.
Once the onions are softened and translucent, add the bell peppers. Season with salt and allow to cool slightly before adding to the egg mixture.
In a separate bowl, whisk the eggs and milk together. Add the chilli flakes, dried herbs, parsley and the cooled onion ham mixture. Season with salt and pepper and whisk well.
Pour into the pan and cook in the oven for 12-15 minutes or till the egg has set.
Remove from oven and allow to cool completely before turning it out of the pan. Cut into squares and serve with your favourite sauce.
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