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Crispy Omelette Baskets


Crispy Omelette Baskets

Crispy Omelette Baskets



Recipe Servings


Recipe Cook Time


A fluffy omelette with vegetables, bean sprouts and crispy cashew nuts cut into thin strips. Placed inside crunchy and golden potato baskets. A hearty meal, perfect to gorge on a weekend.


  • For the omelette:

    2 Tbsp vegetable oil

    1 onion, sliced

    2 sticks of celery, chopped

    1 chopped capsicum

    250 gm sliced mushrooms

    150 gm bean sprouts

    6 eggs

    3 chopped spring onions

    1 Tbsp chopped cashew nuts

    Salt and pepper to taste

    For the potato baskets:

    1/2 kg grated potato (half boiled)

    2 Tbsp corn flour

    Oil for frying

    Salt and pepper, to taste


    1 small wire strainer

    1 large wire strainer


For the omelette:

Heat oil in a pan and saute onion, celery, mushrooms, capsicum and bean sprouts for few minutes.

Beat the eggs, season with salt and pepper and add to vegetables in the pan. Add the cahewnuts and spring onions.

Cook the omelette on both sides until golden in colour.

For the potato baskets:

Take two wire strainers, one a little bigger than the other. Dip them briefly in hot oil.

Combine all ingredients and press into the larger sieve. Cover with the small sieve.

Holding the handles of both the sieves, dip the sieves in hot oil.

Fry until the potato basket is crisp and golden in colour.

Cut the omelette into thin strips and place in the potato baskets.

Garnish with toasted nuts and serve hot.

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Key Ingredients: Vegetable oil, onion, celery, capsicum, mushroom, bean sprouts, egg, spring onion, cashew nuts, salt, black pepper, potatoes, cornflour, vegetable oil