Archive for the ‘Egg’ Tag

Scrambled Egg Ziti in Tomato-Mint Sauce   3 comments

A Ziti Pasta creation with a simple tomato sauce, yet with a tangy twist. The flavours of mint, sage & basil combine wonderfully with Mushrooms & Tomatoes to create this delicious offering garnished with hearty parmesan and some sweetly sour raw mango. Scrambled Eggs in an adapted avatar give a chunky base to the pasta which is of course pleasingly delicious!

150-200 gm Al Dentè Ziti (Fusilli may also substitute)
1 tsp Olive Oil
1 tsp Extra Virgin Olive Oil
½ Tbsp Butter
2 tsp Tomato Ketchup
1 tsp Cheddar cheese (grated)
1 tsp Parmesan cheese (crumbled)
1 tsp Dried Basil
½ tsp Dried Oregano
½ tsp Dried Parsley
½ tsp Dried Sage
1 Tbsp chopped Fresh Mint (and a sprig for garnishing)
½ tsp Italian Seasoning
¾ tsp Pepper
½ tsp Paprika (Chilli Flakes)
¾ tsp Chilli Powder
¼ tsp Soya Sauce
¼ tsp Sugar
Salt to taste
2-3 cloves Garlic (minced)
1 Egg
4-5 medium Tomatoes (peeled, quartered & roughly pureed)
5-6 medium Button Mushrooms (coarsley sliced)
1 tsp grated Raw Mango (for garnishing)

-: Recipe :-

  1. In a bowl whisk an egg with soya sauce, ¼ tsp each pepper & chilli power, parsley and salt to taste.
  2. In a nonstick pan, add Olive Oil and scramble the eggs in medium chunks till they become lightly golden brown. Keep aside in a bowl.
  3. In the same nonstick pan, add butter and saute Mushrooms, Sage & Garlic till lightly cooked. Add Mint & Basil and mix well with the mushrooms for a minute.
  4. Meanwhile, boil the Ziti Pasta till it is Al Dentè, drain water, toss with Extra Virgin Olive Oil, Paprika, ¼ tsp Pepper & Salt to Taste, and keep it aside till sauce is ready.
  5. In the pan, add the roughly pureed fresh tomatoes and ketchup. Keep the flame on high and stir till a boil comes. Turn the flame on medium and add Oregano, Salt, ¼ tsp Pepper, Sugar and ½ tsp Chilli Powder in the sauce and stir well.
  6. Cover the pan with a lid and keep the sauce on simmer for around 5 minutes until it thickens; Stir in Cheddar Cheese & Scrambeled Eggs and let them mix well in the sauce for a couple of minutes.
  7. Mix the Pasta in the Sauce and take it off flame in a serving bowl. Garnish with a crumble of raw mango, parmesan and italian seasoning.
  8. Drop a sprig of fresh mint for flourish and Enjoy the Ultimate Experience 🙂

-: Tips :-

  • Always saute mushrooms in butter as it lets it retain its natural flavour and enhance it. Olive oil or other oils might destroy the distinctive woody/foresty flavour of mushrooms.
  • To easily peel off tomatoes and boil them quickly, first heat water to boiling levels. Take tomatoes and slit them in a cross hair fashion for about 1-2 cms from the bottom and add to the boiling water. Take out after about 12-15 secs and wash with cold water. Peel off, quarter & puree accordingly.
-: Pictures :-

Posted July 5, 2013 by Rahul in Italian, Recipes

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Omeletto Italiano   1 comment

A new style of Omelette infused with Italian flavors and made pronto in a Microwave, can make a Sunday Breakfast hearty and enjoyable at the same time. I tried this as an experiment on a Sunday Morning and it came out amazingly well with a great texture and beautiful colors! This style can be used with regular Omelettes as well as it makes them fluffy & delicious and keeps it soft & non-fried on the face.


1 tsp Extra Virgin Olive Oil
1 tsp Pizza Sauce
1 Tbsp Milk
1 Tbsp Cheddar Cheese (shredded)
1 tsp Dried Italian Seasoning
1 tsp freshly chopped Coriander (or Parsley)
½ tsp Chilli Powder
¼ tsp Pepper
¼ tsp Sugar
Salt to taste
2 Eggs
½ medium Onion (finely chopped)
1 small Tomato (finely chopped)
¼ medium Capsicum (finely chopped)
½ tsp Green Chillies (finely chopped)
2 slices Wheet/Multi-Grain/Semolina Bread

-: Recipe :-

  1. Break the eggs in a bowl and beat it for atleast 2 minutes to have a flully Omeletto.
  2. Add Milk, Salt, Pepper, Sugar, Chilli Powder & Dried Italian Seasoning and beat to mix it well.
  3. Add Pizza Sauce and Cheese and mix well.
  4. Add Onion, Tomato, Capcisum, Chillies and Coriander and mix well.
  5. Rub the sides of a microwave safe dish properly with Olive Oil and pour the mixture in it slowly. Ensure that the mixture is set evenly.
  6. Microwave on High power for around 1.5 to 2 minutes. Take it out and check if the Omeletto looks dry and done, else microwave for some more time, till its complete.
  7. In a nonstick pan, put a few drops of olive oil, and keep it on high heat.
  8. Take the Omeletto out and brown it for few seconds on the Non-Stick pan on the side which was face down in Microwave.
  9. Toast Bread Slices and serve the Omlletto with Tomato Ketchup.
  10. Enjoy the Ultimate Experience 🙂

-: Tips :-

  • Substitute Salt with Rock Salt for a more zangy taste as well as a healthier alternative.
  • Cheddar cheese is recommended for the distinctive aroma and flavour it imparts as well as the ease with which it melts and mingles with rest of the ingrediants!
  • Microwave is recommended so that the Omeletto retains a fluffy texture on the face and does not get fried like in traditional methods.

-: Pictures :-

Omeletto Italiano

Posted April 24, 2012 by Rahul in Italian, Recipes

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