Masala Omelette

Woke up on Saturday morning feeling like you need that pick-me-up breakfast or brunch? Looked in the refridgerator and noticed you don’t have much to work with either? Well I’ve been there and this Masala Omelette will NOT let you down. Its my pimped up version of the good old omelette with a Indian touch to it.

Eggs combined with spices, green chillies, spring onions and loads of coriander against soft white or brown bread is the perfect breakfast combination in my head. And I promise that this dish is super quick to make as well. 10 minutes and you will thank me.

The way I serve this Masala omelette is by sandwiching it between buttered bread slices. To the bread, I apply a generous amount of Sweet and Spicy Maggi Ketchup. Sometimes if I have leftover chapatis or rotis, I will just pan roast them to heat them up and then roll the omelette onto the roti to turn it into a giant roll.

So delish and a such a quick healthy breakfast recipe. Try this recipe of Masala Omelette and let me know what you think of it. Eggs get a face lift with this recipe.

Print Recipe

Masala Omelette

Pimped up spicy masala omelette

Course

Breakfast

Cuisine

Indian

Prep Time

5 mins

Cook Time

10 mins

Servings

Ingredients

• 2 medium eggs
• 4 spring onions finely chopped
• 1/2 tomato finely chopped
• 1 small green chilli finely chopped
• Handful coriander leaves cleaned and chopped finely
• 1/2 tsp turmeric powder
• 1/2 tsp Kashmiri red chilli powder This is the mild chilli powder - you can use paprika or cayenne if you dont have Kashmiri chilli powder
• Salt to taste
• 1 tbsp mature cheddar cheese
• 2 tbsp milk
• 1 tbsp vegetable oil or butter

Course Breakfast Cuisine Indian Prep Time 5 mins Cook Time 10 mins Servings Ingredients 2 medium eggs 4 spring onions finely chopped 1/2 tomato finely chopped 1 small green chilli finely chopped Handful coriander leaves cleaned and chopped finely 1/2 tsp turmeric powder 1/2 tsp Kashmiri red chilli powder This is the mild chilli powder - you can use paprika or cayenne if you dont have Kashmiri chilli powder Salt to taste 1 tbsp mature cheddar cheese 2 tbsp milk 1 tbsp vegetable oil or butter

Recipe Notes

1. Add the finely chopped spring onions, tomatoes, green chillies, coriander, chilli powder, turmeric powder and chopped coriander leaves to a bowl. Give it a mix. Break in the eggs and whisk lightly. Season to taste. 
2. Now add in the milk and give one final whisk.
3. Heat oil or butter on a non stick frying pan on a medium flame. Once the pol is hot, pour in the egg mix and swirl the pan so that the egg mix spreads evenly across the pan. Cover with a lid for about 2 mins and lower the flame.
4. Remove the lid, sprinle the cheddar cheese and cover once again for a minute.
5. Finally remove the lid, and flip the omelette onto the other side and cook for about another 1-2 mins until the omelette turns brown and the edges are crispy.
6. Serve along with buttered bread and sauce. And some ginger chai.

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