Masala Omelette, cooked with onions, tomatoes, green chillies, turmeric powder and coriander leaves add a much-appreciated oomph to regular omelettes.
Are you into cooking? Since you are on this page I’ll take that a yes! Then you’ll know that sometimes the easiest recipes are the most difficult ones to execute.
If you have been to breakfast buffets at Indian restaurants you would have come across the popular masala omelettes. Masala omelette is a variant of the regular vegetable omelette with a hint of Indian spices. Sounds simple? It is simple only on paper! However, in practice, you’ll know that getting a good omelette is not always that easy. In many instances, you’ll be let down by the omelette which turns out to be a dud! Not anymore!
This recipe will help you cook a perfectly cooked, flavourful and healthy masala omelette.
We’ll use onions, tomatoes, green chillies, coriander leaves, turmeric powder, salt and a touch of ground pepper for the masala mix. This is then mixed with eggs and cooked in a pan lined with butter. You can use your creative freedom to modify the ingredients. You can add more spices to raise the masala quotient. If you want you could throw in more ingredients like mushrooms, bell peppers (capsicum) and curry leaves.
Tips for cooking the perfect omelette
Amount of salt you add makes all the difference. Ensure you don’t add more salt. That’ll ruin your omelette. You can always sprinkle a pinch of salt later if that’s required.
Do not overcook your omelette. They’ll go dry and lose flavour. You should switch off the flame while the omelette is still a little undercooked. It’ll cook to perfection even after you stop cooking.
And always, always serve your omelette hot. There is no joy in eating cold omelettes.
Enjoy with some toast and a cup of hot tea (or coffee). Go ahead and read the step-by-step recipe below. If you like omelettes (well, who doesn’t!) don’t forget to check out my spinach omelette recipe here.
- 2 eggs
- 1 tablespoon onion finely chopped
- 1 tablespoon tomatoes
- 1 green chillies
- a pinch turmeric powder
- 1 small bunch coriander leaves cilantro
- 1 inch butter optional
- 1/2 tablespoon oil not required if using butter
- black pepper to season
- crushed dry chillies optional to season
- 1 tablespoon milk optional
- Finely chop the tomato, onion, coriander leaves.
- Whisk 2 eggs with a tablespoon milk (optional) with salt.
- Add a tablespoon of chopped tomatoes and onions along with some chopped coriander leaves and a green chilly.
- Mix well with a pinch of turmeric powder.
- Heat some butter or oil in a pan.
- Once the pan is hot reduce to a low flame and pour the egg mixture.
- Let is cook slowly. Lift off from the sides with a spatula to let the still runny egg mixture to fill the gap and cook evenly.
- Season with black pepper powder. You could add crushed red chillies also at this stage.
- Switch off when the omelette still a little under-cooked. It'll continue cooking in the heat from the pan.
- Serve with some toasted bread and a hot cup of tea.
- If you want to serve for two people just double the ingredients and cook together or as individual omelettes
- Crushed red chillies and butter are optional in this recipe
- You could add other ingredients like mushrooms and bell peppers (capsicum). For best results cook them by stir frying before adding to the egg mixture