Disclaimer: This post has been sponsored by Burnbrae Farms. I have been compensated monetarily, however, all opinions are my own, as always
Vegetable egg omelette cooked in a curry made with flavorful roasted whole spices and coconut. I used Burnbrae Egg Creations Garden Vegetable egg whites to make the omelette which simplifies cooking and makes it even easier!
I have to tell you something! I used the egg white carton from Burnbrae. If you haven’t tried it, you should know that Burnbrae’s Naturegg Simply Egg White products are real, pasteurized egg whites.
Burnbrae cracks and separates the eggs for you – creating a simple and convenient product to help get back on track from the holidays. They separate the egg whites and add vegetables or herbs (depends on the product you buy) to it with the right amount of salt and everything. Basically, you just have to add it to the pan straight and cook like any other omelette. Burnbrae is the brand I use here for eggs in Canada. I always buy their eggs 🙂 so this is not at all new to me! Very convenient and saves a lot of time. Surely a big help for mornings! Although whole eggs are healthy, Naturegg Simply Egg Whites are a lighter meal option after the holidays (fewer calories and fat). You can look for other recipes to use from their egg whites – Burnbrae recipes. They sent a beautiful package 🙂 🙂
I used Burnbrae’s Garden Vegetable Simply Egg Whites, which was perfect for this recipe. Saved some good time for me. You can very well use the eggs for this recipe and make your omelette to add to the curry.
I like making kurma as it is easy and quick to prepare. We can have it with rice or with Indian bread like naan, paratha or parotta. I have couple of kurma recipes on my blog ready: Lamb/mutton kurma, chicken spicy kurma, Potato Kurma, Paneer baby corn chettinadu kurma
- To grind:
- • Coriander seeds – 2 tsp
- • Cumin seeds – 2 tsp
- • Fennel seeds – 1 tbsp
- • Coconut – 3 tbsp, freshly grated
- • Chilli powder – 1 Tsp
- • Red chillies – 3, whole
- • Poppy Seeds – 1 tbsp
- • Ginger – 2 inch
- • Garlic pods – 5
- • Oil – 1.5 tbsp
- • Red onion – 1 cup
- • Green chillies – 1, chopped finely
- • Tomato – ½ cup, chopped finely
- • Turmeric powder – ½ tsp
- • Coriander – 2 tbsp, chopped finely
- • Lemon juice – 1 Tsp
- • Salt – to taste
- • Burnbrae Egg Creations Garden Vegetable Egg Whites or
- • Omelette whites: Using beat 2 eggs with chopped vegetables, salt (1/2 tsp)and pepper (1/2 tsp).
- Omelette: Take a pan of oil over medium heat and pour the white egg or beaten egg batter. When its golden brown and turn the other side. Remove, place it on a plate and roughly chop (bigger pieces) and set aside.
- Masala: Blend all the ingredients under to grind with 2 tbsp of water.
- Curry: Take a pan with oil over medium heat, add the onions and green chillies with a bit of salt. Saute well till the onions get transparent for around 2 minutes.
- Add the tomatoes with turmeric powder. Saute well for a minute
- Add the blended paste and sauté for 5- 6 minutes in medium flame till it oozes out oil.
- Add one cup of water, mix well, close the lid and let it boil for 5 minutes. Taste and adjust your salt level accordingly now.
- Then add the omelettes to it and let it boil for another 5-6 minutes.
- Garnish with freshly chopped coriander leaves, squeeze some lime juice and switch off.