Indian Masala Omelette with Chickpeas

Serves 2 · 12 min prep · 12 min cook

Ingredients

• 5 large eggs
• 1 cup, rinsed and drained canned chickpeas
• 1/2, finely diced small red onion
• 1, minced green chili
• 1, seeded and diced Roma tomato
• 3 tbsp, chopped fresh cilantro
• 1, minced garlic clove
• 1 tsp, grated fresh ginger
• 1/4 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/2 tsp garam masala
• 1/4 tsp (optional) chaat masala
• 1 tbsp ghee or neutral oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup, for serving plain Greek yogurt
• 2 lime wedges

Instructions

1. 1In a mixing bowl, whisk the eggs with salt, black pepper, turmeric, cumin, and garam masala until lightly frothy and evenly colored.
2. 2Fold the diced onion, green chili, tomato, garlic, ginger, and most of the cilantro into the eggs, reserving cilantro for garnish.
3. 3Pat the chickpeas dry. Warm half the ghee in a 10-inch nonstick skillet over medium heat. Add the chickpeas and salt.
4. 4Sauté the chickpeas 3 to 4 minutes until lightly blistered and warmed through. Sprinkle with chaat masala if using, then transfer half to a small bowl for topping.
5. 5Add the remaining ghee to the skillet. Pour in the masala egg mixture and tilt the pan so it coats the bottom evenly. Scatter the remaining chickpeas over the surface.
6. 6Cook undisturbed 2 minutes until the edges set and look matte. Loosen the perimeter with a spatula, then cover the pan and reduce heat to medium-low.
7. 7Steam-cook 2 to 3 more minutes until the center is just set but still soft—not browned hard. For a folded omelette, gently fold in half; for a open face, leave flat.
8. 8Slide onto warm plates. Dollop Greek yogurt on the side, shower with reserved cilantro, and finish with lime juice.
9. 9Serve immediately while puffy and aromatic. Pair with toast or a small salad if you want a bigger brunch plate.
10. 10If meal-prepping, cook chickpeas ahead and whisk the egg base the night before; cook fresh in the morning for best texture.