ReceptnaptárMasala omelette (spiced Indian omelette)
An Indian street breakfast: an omelette with onion, tomato, green chilli and coriander, golden with turmeric. Ready in 15 minutes, with toast or soft rolls.
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Ingredients
Method
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- Beat the eggs in a bowl with the turmeric, cumin and salt until frothy.
- Stir in the onion, tomato, chilli and coriander.
- Heat half the oil in a 22-24 cm frying pan over a medium heat, pour in half the mixture and spread it evenly.
- Cook for 2-3 minutes until golden underneath and only slightly moist on top; then flip or fold in half and cook for 1 more minute.
- Make the second omelette the same way; serve hot with toast, soft rolls or ketchup.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Deseed the tomato, or its juice will make the omelette watery.
- Leave out the chilli for children; parsley works instead of coriander.
Frequently asked questions
How is a masala omelette different from a plain omelette?
Raw onion, tomato, green chilli, coriander and spices (turmeric, cumin) are mixed into the eggs before cooking, which makes it spicy and colourful.
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More indian ideas
- Poha (flattened rice with onion and peanuts)
- Upma (savoury semolina with vegetables)
- Idli with sambar and coconut chutney
- Uttapam (onion and chilli rice pancake)
- Aloo paratha (potato-stuffed flatbread)
- Sabudana khichdi (tapioca pearl breakfast)
- Besan chilla (chickpea flour pancakes)
- Puri bhaji (fried puffed bread with spiced potatoes)
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