• 2 eggs 
• 1 Scallion, chopped
• 1/4 Capsicum, chopped
• 1 small Onion, finely chopped
• 6-7 White Mushrooms, sliced
• 1 small Garlic clove, minced 
• Salt, as required 
• 1/4 tsp Oregano 
• 1/2 ripe Avocado, sliced thinly 
• Olive oil
• Crushed Chilli flakes

1. In a pan, pour olive oil and add the chopped onion, minced garlic, and sauté until raw smell disappears and add in the sliced mushrooms.
2. Add salt as required and a splash of water.
3. Next add in the chopped capsicum and sauté and finally add in oregano. And transfer the mushroom mix to a bowl.
4. In another bowl, crack in 2 eggs and add in the chopped scallions and salt as required and mix well using a fork.
5. In the same pan used earlier, pour some olive oil and pour the egg mix to the hot pan and swirl areas with excess eggs using a silicone or wooden spoon and allow to cook on low heat.
6. Spread the mushroom mix prepared earlier on half of the omelette and place the uniformly sliced avocado over the bed of mushrooms and sprinkle the crushed chili flake’s and flip over the other side of the omelette and transfer to a plate and serve with fresh cherry tomatoes.

• 2 eggs
• Salt, as required
• Freshly cracked black pepper 
• 2 tbsps butter 
• 1 small Onion, finely chopped
• 1 small Garlic clove, minced
• 6-7 white/ brown button mushrooms
• 1 tbsp Water, to wet the mushrooms
• 1 tbsp Heavy cream/ fresh cream
• 1 Cheese slice
• Steamed veggies

1. Crack 2 eggs in a bowl, add salt and freshly cracked pepper and whisk well.
2. In a small fry pan, add a tablespoon of butter and swirl the pan, add in the finely chopped onions and sauté well. Add in the minced garlic.
3. Now add in the sliced mushrooms and wet the mushrooms with water and salt and pepper, as required.
4. Now por the heavy cream and allow the sauce to thicken. Transfer to another bowl.
5. Wipe the fry pan with a kitchen towel and add in butter and pour the whisked eggs. Pull from the sides, so that all the eggs cook well.
6. Add in the mushroom filling and the cheese slice and flip over one side of the omelette over the mushroom filling and serve hot with your side of steamed veggies.

• 4 tbsp White Vinegar
• 1/2 an Onion, thinly sliced 
• 2 Green  Chillies
• Salt, as required
• 250 gms Boneless chicken, cubed
• 2 tbsp Vegetable Oil
• 2 medium Onions, chopped finely
• Salt, as required
• 1 tsp Garlic paste
• 1 tsp Ginger paste 
• 1/4 Turmeric powder
• 2 tsp Kashmir Red Chilli powder
• 1 tsp Coriander powder
• 1 tsp Cumin Powder
• 2-3 tbsp Tomato Paste
• 1/4 cup Water  
• 2-3 Large Eggs
• Ready made/ Homemade roti or paratha
• 2 tbsp Butter 
• 2 tbsp Frankie masala powder **
• Butter paper for wrapping the frankie

1. In a small bowl, add in the sliced onions, chopped green chillies, white vinegar and salt. Mix and set aside.
2. In a large pan/wok, pour vegetable oil and add in the chopped onions, add salt as required and allow the onions to become translucent.
3. Next add in the ginger and garlic paste, Sautee until raw aroma disappears.
4. Next add in the spices and mix well. Add the tomato paste and the chicken cubes,our in a splash of water and allow the chicken to cook well. After 7 minutes, switch off the flame.
   
   
   
5. In another small bowl, beat an egg with some salt and in a pan, pour vegetable oil, allow to come to a heat, then pour the beaten egg in the pan, once half cooked place in your prepared roti before the egg cooks completely, as the uncooked egg helps to stick onto the paratha/ roti.
6. Smear the roti with butter, flip and allow to cook. Immediately transfer to a board or a plate and stack the earlier prepared chicken filling to a side of the omlette-roti and add in the pickled onion and green chillies over the chicken filling and sprinkle the frankie masala powder as required. Now slowly roll the frankie from the side and halfway through, roll one of the long ends inward and roll the frankie wrap, now using a butter paper wrap the chicken frankie. 
7. 
   
   
   
   
   
   
   
8. Serve hot and enjoy with pickled veggies.

• 2 tbsp Red Chilli Powder
• 1 tbsp Coriander Powder
• 2 tbsp Dry mango powder
• 1 tbsp Cumin powder
• 1 tsp Garam Masala powder
• 1/2 tsp Turmeric powder
• 1 tbsp Black Salt/ Normal Salt

Balaleet

Ingredients -

Instructions :

• 1 tbsp butter/ oil 
• 2 eggs
• 1 onion chopped finely 
• 1 small potato cubed (peeling the skin is optional) 
• 1 tomato chopped finely
• Salt and pepper 
• 1/4 tsp Garam masala (optional) 
• 1/4 tsp Kashmiri Red Chilli Powder (optional) 
• Red Chilli Flakes/green chilli for garnish

1. In a small Omlette pan, drop a piece of butter and saute your potatoes and allow to cook well and crisp up on the outsides. 
2. Add salt and pepper to taste. 
3. Next add in your chopped onions and add salt. 
4. Now add in your tomatoes, add salt and pepper to taste, close the lid and allow to cook for 1 minute. 
5. Open the lid and mix well and allow the tomato to caramelize well. 
6. Finally add in your chilli powder and Garam masala (this is an optional step). 
7. Saute well. Spread the veggies and crack in 2 eggs and allow to cook depending on the consistency you like you eggs, I did my eggs for around 4-5 minutes. *
8. Add in salt, pepper and red chilli flakes /slit green chillies according to your choice. 
9. Your easy peesy Afghani Omlette is ready to serve! 😍 

1. Do not add the Garam masala and red chilli powder if preparing for the first time. The authentic Omlette without additions is the best. 
2. Egg cooking directions:
3. 3-4 minutes runny yolk
4. 4-5 minutes semi cooked yolk
5. 5-7 minutes yolk cooked well. 

Ingredients: 

1. In a skillet, cook the garlic in the olive oil over medium heat for about 1 minute, add the spinach and cover the skillet with a lid for 1 minute or until the spinach is wilted.
2. In a small bowl, whisk together the eggs, milk, parmesan, half of the shredded mozzarella and salt and pepper, set aside.
3. Remove the lid from skillet and give the spinach a toss, pour in the egg mixture and using a wooden spoon pull in the set eggs from the sides of the skillet. Let it cook for about 5 to 7 minutes or until the frittata is almost set.
   
   
   
   
4. Preheat your broiler.
5. Sprinkle the top of the frittata with the remaining mozzarella and some more parmesan.
   
   
   
6. Pop it under the broiler for a couple minutes or until the top is golden brown and the frittata is set. Cut and serve hot.