Zucchini-Salchica de Pollo Omelette (Zucchini-chicken sausage omelette)

"He'd noticed that sex bore some resemblance to cookery: it fascinated people, they sometimes bought books full of complicated recipes and interesting pictures and sometimes when they were really hungry they created vast banquets in their imaginations - but at the end of the day they'd settle quite happily for egg and chips, if it was well done and maybe had a slice of tomato."

(Terry Pratchett)

Well, I like that quote because the comparison is interesting and has a humorous edge. But in defense of my omelettes (read "egg" and no "chips") - I'd say they go beyond just fantasies of "vast banquets" and though humble in comparison, it is in no way a settling for whatever! And I say that in good humor.

So, omelette it was that day because it would be quick, easy and a great meal for two. I decided to keep it healthy. I had some eggs, a bit of zucchini, and a couple of chicken sausages. A pretty, white cauliflower was so inviting, I decided to saute some. What makes this omelette worth uploading (and trying out, my reader) is that it is a total fusion dish. A bit of Indian and the addition of some things not so Indian. It is an ideal meal: filling without being heavy, and of course delicious. Perfect when you don't feel like spending too much time in the kitchen, yet want a fresh and healthy meal.

The proof of its goodness is in the fact that I forgot to click the final pic. As soon as I slid it onto the platter, I quartered it, served myself and sat down to a great lunch. Halfway through, with hunger pangs a bit subdued, I realized I had missed the best shot: the whole omelette - but something is better...so the half eaten meal is what I have served as proof!

Come on, let's get to it:

Ingredients

Eggs (large)...............................................2

Zucchini.....................................................4 level tbsps of skinned and chopped small 

Dried tomato.............................................1 tsp

Salchica de pollo.......................................2, boiled, drained and sliced into roundels

Onion........................................................2 heaped tbsp, finely chopped

Green chilli...............................................acc to taste, deseeded and chopped very fine

Ginger.......................................................1/2 cm, grated fine

Coriander pwdr........................................1/4 tsp

Cilantro....................................................a little bit, washed and chopped small

Milk..........................................................2 tbsps

Butter.......................................................2 tsps

Salt to taste

Pepper acc to taste

EVOO

For Accompaniment

Any vegetable.........I had cauliflower. Par boiled in salted water. Then sauteed in a non-stick pan with a wee bit of extra virgin olive oil. You could use a bit of butter if you like. Sprinkle pepper.

Bread.....................We had toasted sesame bread.

Put the sausages in a small saucepan. Add enough water to cover them. Cover with a lid and put to boil on high. After the water comes to a boil reduce heat to medium and continue to cook, covered, for about 15 minutes.

Break the eggs into a bowl. Beat with a whisk. You don't have to beat it too much...no need to make it fluffy and white. Just enough to meld the egg whites with the yolks. Add 1/2 tbsp chopped onion, green chili, grated ginger, coriander powder, cilantro (green coriander), milk, salt and pepper. Whip it up to mix. Keep aside. (You can test the salt content by dropping a bit in the pan and tasting it, before you pour in the whole lot)

Drain the water from the sausages. Slice.

Now heat some EVOO (extra virgin olive oil) about 2 tbsps, on medium heat, in a non-stick fry pan of about 7" diameter, so that the egg is spread to just the right amount of thickness and cooks well without getting its bottom burned (pun intended) 

Add the remaining chopped onion. Stir for about half a minute or so on medium heat. The onions shouldn't brown. just turn translucent.

Now add the chopped zucchini, dried tomato flakes/pieces, and give it a stir. Sprinkle just a wee bit of salt. Remember there's some salt in the egg too.

Lower heat to simmer, cover and allow to cook until the zucchini is just done, don't cook to a mash.

Spread the zucchini mix, evenly, on the bottom of the pan and lower heat to minimum on the small- est burner on the stove.

Pour the egg mixture over the zucchini and around the bottom of the pan. The zucchini should be almost submerged.

Place the slices of salchica de Pollo all around, on top of the egg mixture.

Cover and allow to cook until the egg is set on top. Make sure the pan is non-stick and has a thick bottom. 

Keep a check. When the edges of the omelette are cooked and it is almost set on top, take the pat of butter and spread down the sides of the omelette edges.

With a spatula or flat frying spoon, loosen the edges and lift the egg a bit to allow the butter to seep under. Do this around the whole omelette. If the top is still a bit wet, cover and cook for a bit more.

When the omelette has been lifted off the pan and the top is also set, slide it onto a plate.

Cut into quarters or as many slices as you want.

Team with any salsa/sauce you like.

I used a sweet and hot Indian tomato sauce. 

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