Andhra Style Mushroom Avocado Frittata

Ok this is really a jazzed up omelet according to me. It makes for a meal unto itself. As a kid my first cooking experiment was making an omelet. And it had been a fiasco. Well not really, after the initial hitch things went pretty well actually. I had wanted to go about making it just the way I used to see my mother and grandmother made it.

So with an egg in hand I cracked the egg against the edge of the counter. The shell split into a nice clean half and the egg landed on the floor. Well, after a major cleaning session I was a little more careful the next time around. I held the egg over a bowl, cracked it slowly with the edge of a spoon, split the shells with my hands and made sure the egg landed in the bowl. With the help of my mother and grandmother I was able to make my first omelet without further accidents.

The Andhra omelet as I usually call it is a well cooked omelet, seasoned with onions, green chili’s and red chili powder. It is always well cooked and might even be considered over cooked by many.

My favorite creation though is one I had learn’t from a maid in my Grandfather’s house. It was to say the least very unique to me and I had found it delicious. They were small and round the size of a regular pancake I suppose, with a dark brown coloring on both sides. It took me a while to perfect this one. My usual thick omelet consists of finely chopped onions and green chilies with ginger garlic paste, well beaten with two large eggs. This I usually pour into an 8 inch sauté pan, season liberally with red chili powder, cover and cook on low heat for 8-10 min. Flip and cook for another minute.

This current recipe is on a similar line.

Ingredients

3 – large eggs

3 tbsp – chopped onions

2 tbsp – chopped mushroom

2 tbsp – mashed avocado

salt to taste

red chili powder to taste.

Method

Wisk the first five ingredients together in a bowl, until frothy bubbles appear in the egg.

Heat an 8 inch sauté pan over medium heat and lightly coat the base with oil. Pour in the egg mixture and season it liberally with red chili powder. Cover and let it cook on low heat until the egg is well set, approx. 8 – 10 min.

Flip the egg and cook for another minute.

Cut in half and serve hot as it or with hot rice.

Makes 2 servings