Indian Masala Omelette Sheet Tray

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 10 large eggs
• 1/3 cup whole milk
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp ground turmeric
• 1 tsp garam masala
• 1/2 tsp cumin seeds
• 2 green chilies, finely chopped
• 1 small red onion, finely diced
• 2 Roma tomatoes, seeded and diced
• 1/3 cup fresh cilantro, chopped
• 1 tsp fresh ginger, grated
• 2 tbsp neutral oil or ghee
• 8 oz baby potatoes, thinly sliced
• 1/2 cup frozen peas
• 1/2 tsp chaat masala, for finishing
• 4 pieces warm roti or buttered toast

Instructions

1. 1Preheat the oven to 400°F. Brush a rimmed sheet pan generously with oil or melted ghee so the omelette releases cleanly.
2. 2Scatter the thin potato slices in a single layer on the pan, drizzle lightly with more oil, and season with salt. Roast 12 to 15 minutes until edges turn golden and potatoes are nearly tender.
3. 3Meanwhile, whisk the eggs with milk, salt, pepper, turmeric, and garam masala until the mixture is uniform and slightly frothy.
4. 4Stir cumin seeds, chopped green chilies, diced onion, tomatoes, most of the cilantro, and grated ginger into the egg bowl.
5. 5Pull the pan from the oven. Scatter frozen peas over the potatoes, then pour the masala egg mixture evenly across the tray so it fills the gaps.
6. 6Return to the oven and bake 12 to 15 minutes until the center is fully set, puffed at the edges, and lightly golden on top. A knife inserted in the middle should come out clean.
7. 7Rest the tray 3 minutes so the omelette firms for cleaner cuts. Sprinkle chaat masala and remaining cilantro over the surface.
8. 8Cut into squares or rectangles with a spatula and transfer to plates.
9. 9Serve with warm roti or buttered toast for a complete masala breakfast tray.
10. 10Add an extra pinch of chaat masala at the table if you want more tang and heat.