Indian Breakfast

2 servings

60 minutes

Indian breakfast is a morning dish infused with the aromas and flavors of traditional Indian cuisine. The base is a tender omelet made with eggs, corn starch, cream, and mirin, giving it a velvety texture. Creamy notes harmonize with spicy shrimp sautéed in tandoori paste. Avocado adds freshness and creamy softness to the dish, while sautéed mushrooms enhance its rich flavor. Served with warm naan bread, this breakfast is perfect for dipping into creamy avocado or wrapping ingredients in the bread, enjoying the richness of textures. This dish reflects the philosophy of Indian cuisine — vibrant spices, rich flavors, and a morning awakening in the world of gastronomic pleasure.

Energy value per serving

• Calories: 623.1
• Proteins: 27.5g
• Fats: 45.9g
• Carbohydrates: 62.5g

Ingredients

• Chicken egg: 3 pc
• Cornstarch: 5 g
• Cream: 20 g
• Mirin: 30 ml
• Champignons: 20 g
• Vegetable oil: 20 ml
• Shrimps: 3 pc
• Indian Naan Bread: 1 pc
• Tandoori: 1 g
• Avocado: 1 pc

Cooking steps

1. Mix eggs, starch, cream, and mirin in a blender.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Cornstarch: 5 g
   • Cream: 20 g
   • Mirin: 30 ml

2. Fry in a pan previously greased with oil.

   Required ingredients:

   • Vegetable oil: 20 ml

3. Place the cooked omelet in a deep plate.

4. Fry the shrimp and mix with tandoori.

   Required ingredients:

   • Shrimps: 3 pieces
   • Tandoori: 1 g

5. Whip the avocado, fry the mushrooms.

   Required ingredients:

   • Avocado: 1 piece
   • Champignons: 20 g

6. Serve with flatbread.

   Required ingredients:

   • Indian Naan Bread: 1 piece