Paneer Omelette

Ingredients (Serves 1-2)

• For the Paneer Omelette:

  • 150g MOOJ Foods’ taco-seasoned paneer, crumbled

  • 3 large eggs

  • 1/4 cup milk (optional, for fluffiness)

  • 1 small onion, finely chopped

  • 1 small tomato, diced

  • 1 green chili, finely chopped (optional, for spice)

  • 1/4 cup fresh cilantro, chopped

  • 1 tablespoon oil or butter

  • Salt and pepper, to taste

• For the Toast:

  • 2 slices of bread (sourdough or your choice)

  • 2 tablespoons sundried tomato pesto

  • 1 teaspoon butter or oil (optional, for toasting)

Instructions

1. Prepare the Toast:

   • Lightly toast the bread slices on a skillet or toaster until golden and crispy.

   • Spread a generous layer of sundried tomato pesto on each slice. Set aside.

2. Make the Paneer Omelette:

   • In a mixing bowl, whisk together the eggs and milk (if using) until well combined. Season with a pinch of salt and pepper.

   • Heat oil or butter in a non-stick skillet over medium heat.

   • Add the chopped onions and sauté until translucent.

   • Stir in the diced tomatoes, green chili (if using), and crumbled taco paneer. Cook for 2-3 minutes until the mixture is heated through.

   • Pour the whisked eggs evenly over the paneer mixture. Reduce the heat to low and cook until the omelette is set on the bottom, about 5-6 minutes.

   • Sprinkle chopped cilantro on top.

   • Carefully flip the omelette or fold it in half. Cook for another 1-2 minutes until fully set.

3. Assemble and Serve:

   • Serve the paneer omelette warm, alongside the sundried tomato pesto toast.

   • Garnish with extra cilantro or chili flakes if desired.