INDIAN MASALA OMELETTE RECIPE

Ingredients

• 3eggs
• 1 mediumonion, chopped
• 1 mediumtomato, chopped
• 1–2green chillies, chopped
• ½ teaspoonturmeric powder
• ½ teaspoonred chilli powder
• ½ teaspooncurry powder
• 2 tablespoons (30 ml)oil
• 2–3 tablespoons (30–45 ml)coriander leaves, chopped
• to tastesalt

Instructions

1. 1

   Chop the vegetables

   Chop the onion, tomato, green chillies and coriander leaves.

2. 2

   Whisk the eggs

   Crack the eggs into a medium-sized bowl and whisk for 15 seconds.

3. 3

   Add the vegetables

   Add the finely chopped onion, tomato and green chillies to the eggs, then mix well.

4. 4

   Mix in the spices

   Add the turmeric, red chilli powder and curry powder, and combine with a fork.

5. 5

   Season the mixture

   Season with salt to taste. Add the chopped coriander and mix with a fork until the spices are incorporated.

6. 6

   Set aside

   Set the egg mixture aside.

7. 7

   Heat the oil

   Put a non-stick frying pan over medium heat and add the oil. Heat the pan for 10 seconds.

8. 8

   Pour in the eggs

   Beat the omelette mixture again, pour it into the pan and gently tilt the pan to spread it.

9. 9

   Spread the vegetables

   Use a spoon to distribute the onion, tomato and coriander evenly over the omelette.

10. 10

    Cook gently

    Cook over low-medium heat so the omelette cooks through without burning underneath.

11. 11

    Loosen the edges

    When the edges begin to set, loosen them gently with a spatula.

12. 12

    Flip the omelette

    Once the omelette is mostly set and cooked, gently flip it.

13. 13

    Use a plate if needed

    If flipping it directly is difficult, invert the omelette onto a plate, then slide it back into the pan to cook the other side.

14. 14

    Cook until golden

    Cook for at least 2 minutes more, until the omelette turns golden brown.

15. 15

    Serve the omelette

    Transfer to a plate. If you like, serve it with a few cubed, fried potatoes.

What is a masala omelette?

A masala omelette is an egg dish seasoned with spices and often mixed with chopped vegetables and fresh herbs. It is a familiar quick meal in India, where the exact spice blend and additions can vary from kitchen to kitchen.

Here, curry powder, turmeric and red chilli flavour the eggs, while onion, tomato and coriander add freshness and texture. Cooking the mixture as one broad omelette makes it easy to serve for breakfast or a light meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 269 calories, 11g protein, 9g carbs, 22g fat.

The eggs provide most of the protein, while the oil contributes much of the fat. The eggs and vegetables supply some of the carbohydrates, with onion and tomato adding most of the produce-based carbs. Pair a portion with fruit or extra vegetables for a more balanced plate.

The spice and vegetable mix

Curry powder: A regular curry powder works here, as the recipe specifies; its blend gives the eggs a rounded, warm flavour alongside the turmeric and chilli.

Fresh ingredients: Chop the onion, tomato and chillies finely so they spread through the egg mixture and cook along with it. Use one or two chillies to suit your preference for heat.

Mixing for an even flavour

Whisk the eggs for 15 seconds, then stir in the vegetables and spices so they are distributed throughout. Mixing once more before pouring helps prevent the chopped ingredients from settling at the bottom of the bowl.

Cooking and flipping

Gentle heat: The method calls for medium heat to warm the oiled pan, then low-medium heat to cook the omelette. This gives the centre time to set without scorching the underside.

Ready to turn: Wait until the edges are set and the omelette is mostly cooked before loosening it with a spatula. If it feels too delicate to flip, use a plate to turn it and slide it back into the pan.

How to tell when it is done

Look for set edges and a mostly firm surface before turning. The second side cooks for at least 2 minutes, until the omelette is golden brown; avoid turning it repeatedly, which can make it break apart.

What to serve with it

Serve the omelette hot with toasted bread for a straightforward breakfast. The recipe also suggests cubed, fried potatoes as an optional accompaniment.

Recipe notes & tips

• Chop the vegetables finely so they are easier to spread through the omelette.
• Whisk the eggs for the full 15 seconds before adding the other ingredients.
• Use a non-stick frying pan to make loosening and turning the omelette easier.
• Keep the heat low-medium once the egg mixture is in the pan.
• Wait for the edges to set before trying to flip the omelette.
• Use a plate to turn the omelette if it is too large or fragile to lift cleanly.

Variations

• Adjust the heat: Use one green chilli for a milder omelette or two for more bite.
• Add potatoes: Serve with a few cubed, fried potatoes as suggested in the recipe.
• Change the curry powder: Use a different regular curry powder blend to give the omelette a slightly different spice profile.
• Serve with toast: Add toasted bread for a simple breakfast accompaniment.
• Make individual omelettes: Divide the mixture between smaller batches in the pan, cooking each until set and golden.

Common mistakes to avoid

• Burning the base: Reduce the heat to low-medium so the omelette has time to cook through.
• Flipping too early: Wait until the edges are set and most of the omelette looks cooked.
• Breaking the omelette: Loosen the edges first, or invert it onto a plate and slide it back into the pan.
• Unevenly distributed vegetables: Chop them finely and spread them around with a spoon after pouring in the eggs.
• Leaving the spices in clumps: Mix the spices thoroughly into the eggs with a fork.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 2 days. Reheat gently in a pan over low heat or in the microwave until hot throughout.

Frequently asked questions