Author Notes
I started eating eggs when I was almost in 3rd or 4th grade. There was a big reason I hadn’t tried eggs until then. My mom is a strict vegetarian. Eggs were not even allowed in our house being Hindus. But, there was a time when due to political reasons my dad had to stay away at a secured place and that was his company's guest house (sounds like a perfect bollywood movie). We had cops sitting outside our house to protect us all the time. It was fun for me and my siblings because we were very young to understand the seriousness of what was going on around us. Someone had threaten to kill my dad.Yes, its sounds so filmy.But is was the truth. That’s when we would visit my dad because he could hardly come home to see us and we would stay overnight with him on the weekends so that we can spend more time with my dad and by the time Monday came we would be back to home as schools can’t be missed. That’s when we started eating eggs specifically in the form of omelettes. The guest house chef prepared omelettes for breakfast. So, we got addicted to having eggs. But, even today we have never prepared one at my mom’s home.
The rebel in me at that time, I started bringing eggs once in a while into the house for various purposes like using it as face mask or baking into cakes even though my mom didn’t like it, followed by endless arguments.
Back in India we ate eggs only outside our house. But, after moving to the states it is often on our weekend menu. Sometimes when I am super busy enjoyed for dinner also. This recipe is inspired the one we eat all the time at one of our favorite brunch places in Edgewater, NJ.
—Devangi Raval
Ingredients
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3 Large eggs, separated 1/2 cup of milk 1/4- 1/2 cup of feta, you can use any kind of cheese Some chopped vegetables like onions, green and red bell peppers, tomatoes. 1 – 2 jalapenos, seeds removed and chopped 1 tablespoon dried herbs like oregano,
Directions
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Chop the vegetables in medium size. Then, take egg whites in a separate bowl and with the help of a blender whip the whites until they double in size and almost become white like the way we make meringue. Leave it aside till we assemble other ingredients.
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In another bowl, take the yolks and whisk them for few minutes till they become fluffy and add the milk, season it well with herbs and salt and pepper.
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Add chopped vegetables to the yolk mix and then fold in the whites slowly and gradually till they are mixed.Meanwhile, heat a nonstick pan and add a dollop of butter and throw the egg mix into it and let it cook at medium heat. Top it with crumbled feta and keep it in the preheated oven for about 20 minutes at 300 F until the top is cooked and doubled in size.
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