Egg Mint ‘Matoes – A starter, a snack and a gourmet delight! (Gluten Free)

Love is the secret of good food. When a dish is prepared with love for the eaters, it fills not just the stomach but the heart of the eater as well. Not only so, the dish cooked becomes a special, precious creation which lights up the eyes and tickles the palate of the diner.

When food is cooked in a good mood, with love in every turn of the ladle, the food becomes imbued with positive energy and uplifts the spirit of the enjoyer. I feel that this is the basic lesson which should be taught in all cookery classes. When I cook for my loved ones, I always try to cook up a surprise, something new and interesting, possibly adventurous too!

When children visit my table, I enjoy seeing their eyes widen, ready to pop, at the magnetic sight of the marvelous dishes. When they happily stuff themselves, nodding their heads in joy, I have my reward. Of course, it spoils them, but endears them to me as well! Here is one such beautiful, healthy, mouthwatering recipe.

Egg mint ‘matoes were a spur of the moment creation, when my son asked me to make some mini egg omelettes for him. I had already prepared green mint chutney to go with freshly baked bread when this idea dawned upon me. Needless to say, the snack turned out to be a smashing success! To make this delicious appetizer, you will need around half the quantity of mint chutney given in my green mint chutney recipe. You will also need a non-stick kuzhiyappa chatti to fry the mini omelets (egg appams).

As you put an egg mint ‘mato in your mouth, you can feel a marvelous explosion of flavors on your tongue – the freshness of tomatoes, the fragrant aroma of the hot and tang mint chutney, the crunchiness of the onion in the mini omelettes, all blending perfectly together to give you a taste of heaven! Be sure to make and enjoy! Don’t forget to tell me how you like your egg mint ‘matoes! I’d be delighted to reply to all your comments.

Egg Mint ‘Matoes with Tomato Smoothie

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Print Recipe

Egg Mint 'Matoes Yum

A hot and spicy, tangy, yummy appetizer. Fluffy mini omelettes sitting on green mint chutney on a tomato base.

Course

Appetizer

Cuisine

Fusion

Prep Time

10 minutes

Cook Time

20 minutes

Servings

servings

Ingredients

For the mini omelettes:

• 6 eggs
• 75 gm onion peeled
• 40 gm tomato
• 4 gm hot green chili
• 1 sprig curry leaves
• 2 gm Kashmiri chili powder
• 1 gm turmeric powder
• 3 gm powdered salt
• 50 ml cooking oil

For the base and the dressing:

• 400 gm tomatoes (medium sized, fully ripe)
• 10 tablespoons green mint chutney (see link to the recipe above)

Course Appetizer Cuisine Fusion Prep Time 10 minutes Cook Time 20 minutes Servings servings Ingredients For the mini omelettes: 6 eggs 75 gm onion peeled 40 gm tomato 4 gm hot green chili 1 sprig curry leaves 2 gm Kashmiri chili powder 1 gm turmeric powder 3 gm powdered salt 50 ml cooking oil For the base and the dressing: 400 gm tomatoes (medium sized, fully ripe) 10 tablespoons green mint chutney (see link to the recipe above)

Instructions

To prepare the eggs for the mini omelettes:

1. Chop the tomato, the onion, the hot green chili and the curry leaves to superfine bits.

   
2. Break the eggs into a bowl or a small vessel. Add the Kashmiri chili powder, the turmeric powder and the powdered salt. Use a beater or a spoon to beat the eggs thoroughly.
3. Tip in the chopped tomato, the onion, the chili and the curry leaves and mix well. Set aside.

To make the base:

1. Slice the tomatoes into rings (each medium sized tomato will make 3 rings) and set aside.

To fry the mini omelettes:

1. Set the non-stick kuzhiyappa chatti on high heat. Grease the depressions with cooking oil.
2. As soon as it is hot, mix the beaten eggs once again and pour it into each pit up to three quarters of its capacity. Lower the heat and cover with a lid.
3. 2 minutes later, remove the lid. Dribble a few drops of oil over the mini omelettes and use a thin spoon to turn over the omelettes.
4. Keep covered for 90 seconds more by which time the eggs are cooked perfectly.
5. Lift the fluffy egg omelettes with a spoon onto a plate. Continue to fry the rest of the omelettes as before.

To assemble the 'matoes

1. As soon as all the appams are done, take a slice of tomato and lay a teaspoonful of green mint chutney in the center.
2. Press it down slightly with a mini omelette and plate it to serve fresh. Enjoy!