Masala Omelet Recipe | Breakfast Recipes | PBS Food

Try this egg recipe that uses the Indian curry flavors of cilantro, coriander, cumin and chilies for a more exciting breakfast.
(Recipe Courtesy: Marc Matsumoto from the Fresh Tastes Blog)


Yield: 1 omelet


  • 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


  1. In a bowl, whisk together the eggs, cilantro, ground coriander, salt and turmeric until the whites and yolks have evenly combined.
  2. 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.
  3. Add the garlic, onions and chilies and sauté until the onions are just starting to brown around the edges and are very fragrant.
  4. 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.
  5. 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).
  6. Flip the omelet back over onto a plate and serve.
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