Indian Masala Omelette

Across India, the masala omelette turns simple eggs into a fragrant morning ritual. Onion, tomato, green chili, and warm spices like turmeric and garam masala fold into the beaten eggs before a quick sizzle in ghee.

Serves 2 · 8 min prep · 8 min cook

Estimate for one serving

• 290 cal
• 20g protein
• 6g carbs
• 21g fat

Every recipe here is free to read.

Ingredients

• 4 large eggs
• 1/3 cup finely chopped onion
• 1/3 cup finely chopped tomato
• 1 finely chopped green chili
• 3 tbsp chopped fresh cilantro
• 1/4 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/4 tsp garam masala
• 1/2 tsp kosher salt
• 1/8 tsp black pepper
• 1 tbsp ghee or butter
• 1 tsp neutral oil

Instructions

1. 1Crack the eggs into a medium bowl. Add the turmeric, cumin, garam masala, salt, and black pepper, then beat with a fork until the mixture is uniform and lightly frothy.
2. 2Fold the chopped onion, tomato, green chili, and most of the cilantro into the beaten eggs, reserving cilantro for garnish.
3. 3Heat a 10-inch nonstick skillet over medium heat. Add the ghee and oil together, swirling until the fat melts and coats the pan evenly.
4. 4Pour the egg mixture into the hot pan. Tilt the skillet so the eggs spread into an even layer covering the bottom.
5. 5Cook undisturbed for about 1 minute until the edges begin to set and look slightly dry. Using a spatula, gently lift the edges and let uncooked egg flow underneath.
6. 6Continue cooking over medium heat for another 2 to 3 minutes until the bottom is golden and the top is mostly set but still a little glossy in the center.
7. 7Carefully fold the omelette in half with the spatula. Cook 30 seconds more on each side so the interior finishes steaming and the spices bloom.
8. 8Slide onto a plate, sprinkle with the remaining cilantro, and serve immediately while hot and fragrant. Pair with toast or plain yogurt if desired.