Hatching Eggs..

This is my favourite time of the year in Texas. For a month, the grocery stores are overflowing with Hatch Chillies (Bajji Molagaas for the non-USA vaasi). I live with someone who likes to put its' stomach through Chillinese torture. It went shopping and came back with a bag of said chillies, and made demands that they be used pronto.

So, Saturday began on a good note with below item for brunch. My impromptu recipe turned out pretty well, and so, I thought I'd share.

Onion Omelette with Chile-Tomato Cream sauce and roasted Veggies

For the Sauce:
4 large hatch chili peppers.
2 medium tomatoes.
A few sprigs of Coriander leaves
Sour Cream - 1/4 - 1/2 cup depending on what consistency you like.
Salt to taste.

Chop off the tops of the chillies, and make a few short slits in them to ensure even roasting inside and out. Keep the seeds in if you like a bit of bite to the dish..scrape 'em out if you're a wuss :P.

Halve the tomatoes, and de-seed..get as much of the juice out as possible. Rub the tomato halves and the chillies with vegetable oil, and pop into a broiler set to 'high' for 15 minutes. Turning the chillies and tomatoes halfway through the process is a good idea. Once the skins are a little blackened and crispy, pull out and cool. Once cooled, peel away the skins on the peppers. They should come off easily. Grind the peppers, tomatoes, coriander and sour cream into a smooth paste in a food processor. Add salt to taste. Sauce finis.

Roasted Veggies:
Roast any mixture of veggies you like. You can just do it with the broiler - the veggies take on a nice, smoky flavour. I used carrots, broccoli and mushrooms. These should take about 10 minutes under the 'high' setting. Pull them out when they are just slightly blackened around the edges. Sprinkle some salt, mix and set aside.

The Omelette:
Just your regular Joe. I fried some shallots in a non-stick pan, and used just egg whites. Halfway done, I tossed some cheese on top, and let it melt. Season with salt and pepper.

Put the Omelette on a plate cheese-side up. Top one half with the roasted veggies, and fold like you would a Masala Dosa. Top with a few spoons of sauce. Yeet it. Thassall.