“An omelet with oats? No thank you.”
That’s what my Dad said this morning before I served breakfast. He’s never been a fan of oats, less so when it’s served in its traditional avatar. He will occasionally make exceptions for pakodas or snacks made with oats, granted they’re dry and crisp. He will by no means, have anything to do with soaked or cooked oats. So it’s usually a challenge to serve the man some oats in his diet and I’m constantly thinking of ways to do so.
(He later gobbled up the omelet without batting an eyelid…content with the ‘egg’. When I told him later that it had oats, more than the egg, he gave me a most suspicious glare 😛 Mission accomplished 😀 )
Last night, Mom made a suggestion; why not make an omelet with oats? Of course, we’d add eggs to it, but just to bind the omelet and mask the taste of the oats. It can be skipped entirely, if you are, like me, fond of oats, and want to go vegetarian.
My pantry is empty at the moment, what with being the month-end and all, so I’ve used what I had on hand. You may add or omit ingredients or condiments as per your desire.
- Rolled Oats – 1/2 cup
- Eggs – 2 large
- Milk – 1/4 cup
- Onions – 2, diced small
- Garlic – 6 to 8 cloves, diced small
- Tomatoes – 2, diced small
- Green bell pepper – 1, diced small
- Coriander – a handful
- Salt – to taste
- Black pepper – to taste
- Oregano – a pinch, optional
- Cheese – grated, optional
- Butter or oil – for frying
- Soak the rolled oats for 4 to 5 minutes in the milk to soften them.
- Beat the eggs well, add a tsp of milk, and keep aside.
- In a bowl, take a portion of the diced vegetables, and 2 to 3 tbsp of the egg and 2 tbsp of the oats-milk mixture.
- Season with salt and pepper, and beat well to make a smooth, flowy mix.
- Heat a pan, and add a few drops of butter, or vegetable oil.
- Add the omelet mixture in, spread around the pan.
- Turn down the flame, cover and cook for 3 to 4 minutes until the top has set and you can flip omelet without breaking it.
- Flip and serve on to a plate, garnish with chopped coriander, parsley or grated cheese.