If you’re bored with plain old scrambled eggs for breakfast, this masala omelette is for you. Somewhere between a frittata and an omelet, this comes together in about 5 minutes, with all the flavors of a savory Indian curry.
I like my masala omelette loaded with a ton of onions, chilies and cilantro with the egg serving as a batter that holds everything together, but you can also increase the amount of eggs to make it more of an omelet. Speaking of preferences, I also like mine slightly on the soft side, that’s why I turn the heat down as soon as I add the egg. If you prefer your omelets golden brown, leave the heat turned up and cook it for a little longer once you flip it.
While I’ve provided precise measurements as a guideline of how I like my masala omelettes, there’s no need to follow a recipe for this one. Feel free to improvise both the vegetables and spices to suit your tastes. For example, if you can’t handle too much heat, try using bell peppers instead of chili peppers. I also like using masala omelettes as a way of cleaning up odds and ends in my fridge. A chunk of carrot leftover from a salad or some chicken leftover from dinner, are both marvelous additions to this easy breakfast.
Serve this with some warm chapati, or even a tortilla. I also like having a side of chutney and hot sauce to mix up the flavors as I eat it.
- 2 jumbo eggs
- 2 tablespoons cilantro, chopped
- 1/2 teaspoon coriander - ground
- 1/4 teaspoon salt
- 1/4 teaspoon turmeric - ground
- 2 teaspoons vegetable oil
- 1/2 teaspoon cumin seeds
- .1 ounce (3 grams or 1 small clove) garlic, grated
- 3 ounces (85 grams or 1/2 small onion) grams onion, chopped
- green and red chilies, chopped (to taste)
- (65 grams or 1 small tomato) grams tomatoes
- In a bowl, whisk together the eggs, cilantro, ground coriander, salt and turmeric until the whites and yolks have evenly combined.
- Add the vegetable oil and cumin seeds to a non-stick frying pan over medium-high heat, and fry the seeds until they start to pop.
- Add the garlic, onions and chilies and sauté until the onions are just starting to brown around the edges and are very fragrant.
- Add the tomatoes, and then pour the egg mixture over everything. Turn the heat down to medium low, and let the egg cook, using a spatula to gently stir the mixture until some curds start to form. Stop mixing, and cook until the egg is mostly set.
- Flip the omelet over and cook the other side for a few seconds. If you're not confident in your omelet flipping skills, you can stick the pan under a broiler for a few seconds (made sure the handle is oven-safe).
- Flip the omelet back over onto a plate and serve.
Yield: 1 omelet
Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marc’s been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.