Omelette (2 whole, 1 white egg, curd, olive oil) Calories

Beat the eggs until the whites and yolks are evenly combined, but avoid cooking the omelette over high heat. For this curd omelette, fold the curd into the beaten eggs and take the pan off the heat as soon as the centre is set.

Spinach, chopped herbs, mushrooms, or spring onion all work well in an omelette with curd. Cook watery vegetables before adding the egg mixture so they do not release excess moisture into the omelette.

No, milk is not necessary for an omelette. Eggs and curd already provide the base for this version; adding milk can make the mixture looser, so cook it gently rather than relying on milk for tenderness.

The extra egg white adds more egg without adding another yolk. In this omelette, it changes the balance of the mixture while keeping the flavor and richness contributed by the two whole eggs.

Use a sound nonstick pan and coat it lightly with olive oil before adding the eggs. Let the pan warm gently, then loosen the omelette around the edges with a spatula once the base has begun to set.

Yes, cottage cheese can replace curd in an omelette, though it may make the filling wetter. Drain it first if needed, and stir it into the eggs so the cheese is spread throughout rather than clumping.

Yes, you can cook this omelette ahead and refrigerate it in a covered container once it has cooled. Reheat it until hot throughout, or eat it cold; avoid leaving cooked eggs at room temperature for an extended time.

Yes, an omelette can be a convenient post-workout meal because eggs and curd provide protein. Pair it with a carbohydrate source, such as toast or potatoes, if you also need to replenish energy after training.

Yes, you can bake an omelette mixture in an oven-safe dish instead of cooking it on the stovetop. Mix the eggs with the curd and olive oil, then bake until the centre is fully set; the texture will be thicker than a folded pan omelette.