Masala Omelette Recipe
This easy masala omelette is made with red onion, peppers, green chillies, and spices, and makes a delicious desi-style breakfast with chai.
Servings 1 omelette
Calories 362kcal
Ingredients
- 2 Free Range Eggs use organic if possible
- 1 Baby Red Pepper (capsicum), finely diced
- 1/4 Red Onion finely diced
- 1 Green Chilli finely chopped; use more/less depending on your preference
- 1 tbsp Coriander Leaves finely chopped
- 1/8 tsp Turmeric Powder
- 1/8 tsp Ground Cumin
- 1/8 tsp Ground Coriander
- 1/8 tsp Chilli Powder optional
- 1/2 tsp Butter for frying, can sub oil or ghee
Instructions
- Heat up a nonstick pan over medium heat. Whilst the pan is heating up, crack the eggs into a medium mixing bowl and whisk with a fork until there are some bubbles.
- Add the chopped peppers, onions, chillies and coriander to the mixing bowl along with the spices. Add salt and pepper to taste, and mix well to combine.
- Once the pan is heated, add the butter (or oil) and spread around the pan to coat it well.
- Pour in the egg mixture and spread out using a silicone spatula, ensuring the base of the pan is covered and the vegetables are evenly dispersed in the pan.
- Leave the omelette to cook on one side until it is slightly golden underneath, then carefully flip the masala omelette using a silicone spatula. Cook on the other side until golden before transferring to a plate.
- Serve with hot, buttery toast and masala chai. Enjoy!
Notes
- Best served immediately.
- Leftover omelette will store in an airtight container in the fridge for 2-3 days. Ensure you reheat it well before serving.
- See the above blog post for recipe variations.
Nutrition
Serving: 1omelette | Calories: 362kcal | Carbohydrates: 14.7g | Protein: 27.5g | Fat: 22.5g | Saturated Fat: 7.4g | Cholesterol: 749mg | Sodium: 313mg | Fiber: 3.3g | Sugar: 8.9g