Category Archives: Breakfast

Herbed cream cheese cheesy omelet

What a marvelous weekend this has been! Kinda hot but bearable but also kinda gorgeous. The kind that makes you want to get down and dirty in the soil of your garden and go crazy planting flowers and vegetables. It has been really difficult to not start gardening. I have to constantly remind myself that I live here, here in St. Louis, where it is best to not plant till after the Mother’s day weekend. I can hold off! Yes I can! Maybe if I say this enough times, I will actually be able to wait.
All these conflicting emotions along with some football and good measure of laziness have kept me out of the kitchen all weekend. I did bake some French bread (I will tell about this another day…soon…I promise!) and made omelets for breakfast this morning for my sons.
My sons love the omelet I make. Simple and yet so delicious. Egg, milk, cheese, salt and pepper. What’s not to like!? But this morning, alas! I was out of milk.
I however did find some cream cheese and herbs in my bare refrigerator. I Googled “Omelet with herbs and cream cheese”. And in less than a second Google presented me with a thousand options. What did we do before Google?
So Herbed Cream Cheese cheesy omelet for breakfast it was. This is probably my family’s most favorite way to eat eggs to date. It was gone in a few minutes flat. They asked for seconds. But I only had four eggs this morning. Sorry lads! Better luck next time.

Herbed cream cheese cheesy omelet served with toasted homemade French bread

Herbed Cream Cheese Cheesy Omelet
*Adapted from this recipe.
*Makes two large omelets

4 large eggs
1/4 tsp salt (adjust according to taste)
1/4 tsp pepper (adjust according to taste)
1.5 heaping tbsp of shredded cheese
Oil – 3 tbsp
*For the herbed cream cheese
2 heaping tbsp of cream cheese – softened and at room temperature
Any kind of fresh herb you like – I used a heaping 1/4 tsp of fresh thyme
salt and pepper to taste – I add about 1/8 tsp each. Adjust according to your taste

1. Mix the herbed cream cheese ingredients well together. Set aside.
2. Beat the eggs. Add the salt, pepper and cheese. Mix well.
3. In an omelet frying pan, add 1 – 1.5 tbsp of oil. Once the oil is hot, spread it across the frying circumference of the pan.
4. Add half of the egg mixture using a circular motion. Spread the egg mixture by swirling the pan so that the egg mixture spreads thin like a crepe.
5. Let the egg cook for 2 minutes or so, till the top is no longer runny and the omelet appears like it will easily slide off the pan. If the egg responds well when you try it lift it by the edges, then you are ready to spread cream cheese else let the egg cook a little longer.
6. Spread 3/4 tbsp of the cream cheese mixture on the top of the omelet.
7. Fold the outer edges of the omelet towards the center. Place 1/4 tbsp of the cream cheese mixture on top of the omelet. Serve.
8. Repeat steps 3-7, for the second omelet.
9. Enjoy~!

Please let me know what you thought of the recipe if you do try it.

Till next time,

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Posted by on April 10, 2011 in Breakfast


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Cucumber dosa – it’s what’s for a spring forward breakfast

Having sprung forward an hour last night only meant that my family was hungry an hour earlier this morning. I had barely gotten out of bed when I had three guys asking me “What’s for breakfast?”. And my husband, being the leader of the pack of three, suggested dosa and his foot soldiers readily agreed. So dosa it was going to be. I wanted to make something quick and easy. What to make???
When I opened the refrigerator, I found a cucumber calling out my name. It was then that I decided to make cucumber dosa.

Cucumber dosa - A savory Indian crepe

Cucumber Dosa
*Makes 14-15 dosas

2.5 cups rice soaked in warm water for 2-5 hours (Since I had a very hungry family to feed, I soaked the rice in hot water for 1/2 hour)
shredded coconut – 1/2 cup
cucumber – 1/2 – 1 inch pieces – 1.5 cups
1 serrano pepper – de-seeded and finely chopped
1/2 tsp cumin/jeera seeds
salt – 3/4 tsp
water as needed to grind

Shredded coconut and cucumber

1. Grind the rice, coconut, cucumber by adding water to a very fine paste. The consistency should be that of a crepe batter.

Rice, cucmber, coconut and water. Ready to be ground into a fine paste.

Dosa batter at the crepe consistency

2. Add the salt. Dosa made with rice is very sensitive to salt. The lesser the better. Start with 1/2 tsp salt. Taste. Add more only if you if feel it is required.
3. Add the finely chopped serrano pepper and cumin seeds. Mix well.
4. Fry the dosa like you would a crepe by spreading it thin on a hot crepe pan. Pour the batter using a ladle on to the pan using a circular spreading motion. You will need 2 ladles full per dosa. Add 1/2 tsp oil to the pan (again use circular spreading motion) before adding the dosa batter and then add 1/2 tsp oil to the circumference of the dosa after you spread the batter. Cover and let the dosa cook for a minute before flipping it. Flip and cook the crepe for an additional 30 seconds. You don’t need to cover the dosa when flipped. Be sure to mix every time you scoop up batter using the ladle.

Frying the dosa

5. Repeat till all batter is used.
6. Serve with your favorite chutney. I had chutney remaining from last night when I made rava idli so I just used that.

Hot dosa served with tomato chutney

Enjoy~! Please do let me know what you thought of the recipe if you do try it.

Speaking of Spring and springing forward, look what I found trying to make a comeback in my kitchen garden! So exciting!!




Till next time,

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Posted by on March 13, 2011 in Breakfast


Breakfast belonged to the West!

This morning’s breakfast was bacon, sausage, potatoes, poached eggs and avocado slices. A favorite of Avinash for sure. He and I are quite similar in our food tastes especially when it comes to our love of sour tasting foods (like raw mango) and bacon. Ajay would much rather eat an Indian breakfast any day. Ajay and I similar in the aspect. I do enjoy a South Indian breakfast.
I want to now go enjoy this rather warm morning with Ajay and Avinash (yes..50s counts as warm now!), so I will leave you with this recipe for Indian style breakfast potatoes.

Breakfast potatoes Indian style: Based on this recipe.
1/2 of a large yellow onion, finely chopped
ginger-garlic paste – 1.5 tsp
1 tsp cumin
1 tsp haldi or turmeric
1.5 tsp chili powder
2 tbsp of olive oil
6-7 Idaho potatoes (boiled till tender then chopped into 1/2 inch cubes – skin on)
1 large green pepper or colored pepper (like I used) chopped into 1/4 inch pieces
1.5 tsp lemon juice
finely chopped cilantro – 1tbsp – optional
1.5 tsp of salt

In a pan, add the oil, when hot (not too hot), add the onions and saute the till transparent.
Add the ginger-garlic paste along with the haldi, cumin and chili powder and fry for 45 seconds.
Add the green peppers and cook till done
Add the salt and stir. (I like to add the salt right before I add the potatoes so that I don’t stir the cooked and softened potatoes too much.)
Next, throw in the diced potatoes. Stir well.
Now cook them without stirring for several minutes.
You want the pan to be hot enough to crisp the potatoes but not hot enough to burn them.
Cook for several minutes and then flip them with a spatula.
Cook until desired brownness.

Serve and Enjoy~!

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Posted by on February 26, 2011 in Breakfast