Masala omelette
This Indian omelette is loaded up with veggies and spices, and makes a delicious and easy breakfast/brunch.
Servings: 1 (or 2 smaller/with bread)2
Calories: 273kcal
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Ingredients
- 2 eggs
- ¼ cup onion (¼c = approx ½ onion)
- ¼ cup tomato (¼c = ½ large or 1 smaller tomato)
- ½ fresh green chili eg serano, or more to taste
- 1 tablespoon cilantro coriander (chopped volume)
- ⅛ teaspoon turmeric
- ⅛ teaspoon chili powder
- 1 tablespoon vegetable oil or other neutral oil
Instructions
- Lightly whisk the eggs in a bowl - they should be broken up but not frothy.
- Finely chop the onion, tomato, chili and cilantro. Add them to the eggs, along with the turmeric and chili and stir to combine. Add a pinch of salt to taste, if you like.
- Gently warm the oil in a small-medium skillet/frying pan over a medium heat (see notes) and add the egg mixture while it's still warming up.
- Cook the omelette on the first side for around 2-4 minutes until it is cooked on the sides and largely cooked in the middle. Cover the top of the omelette with a small plate and flip it on to the plate and back into the skillet to turn. Cook on the other side for a minute or two to be gently brown and cooked through. Serve as it is or with roti/bread.
Notes
If you prefer the onion to be slightly sweeter tasting, you can pre-cook them a minute or two, or else make sure you cut them really finely.
I used an 8in/20cm skillet/frying pan but slightly larger eg 10in/25cm would allow you to get a thinner omelette.
This is a great base of ingredients, but you can add others too eg some grated coconut, spinach or additional spices.
Nutrition
Calories: 273kcal | Carbohydrates: 8g | Protein: 12g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 327mg | Sodium: 208mg | Potassium: 268mg | Fiber: 2g | Sugar: 4g | Vitamin A: 860IU | Vitamin C: 11mg | Calcium: 49mg | Iron: 2mg
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