Halal Oyster And Vegetable Omelet Recipe

About this recipe

This savory omelet combines fresh oysters with crisp vegetables and aromatic herbs, making it a perfect dinner option for those seeking a quick and satisfying Halal meal.

Ingredients

• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 100 g Coriander Leaves
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 100 g Garlic - Single Clove
• 1 pack (500 g) Natureland Organics Chana Besan
• 1 pc Cabbage Red
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 250 g Spring Onion
• 1 kg Supreme Harvest Iodized Salt
• 500 G Star White Pepper Masala Powder
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil

Instructions

1. 1. Bring a small saucepan filled with water to a simmer over medium-high heat. Add the cabbage and blanch for 1 minute, then drain.
2. 2. Pat the cabbage dry with paper towels and cut it into bite-sized pieces.
3. 3. In a bowl, whisk the chickpea flour with water until blended. Add the cornstarch, salt, and white pepper, and whisk lightly to combine.
4. 4. Heat an 8-inch nonstick frying pan over moderate heat until hot. Add the vegetable oil, swirling to coat the bottom of the pan.
5. 5. Add the minced garlic to the pan and cook, stirring, until fragrant, about 10 seconds.
6. 6. Pour the chickpea flour mixture into the pan and evenly sprinkle the cabbage, bell pepper, chopped spring onion, and chopped coriander leaves over the mixture.
7. 7. Cook the omelet without stirring until the edges begin to set, about 2 minutes. Use a spatula to lift the edges and tilt the pan to let the uncooked mixture flow underneath.
8. 8. Continue cooking until the mixture is fully set, about 2 minutes. Carefully flip the omelet and cook until lightly browned on the other side, about 1 minute.
9. 9. Slide the omelet onto a serving plate and garnish with a sprig of fresh coriander leaves before serving.