Indian Masala Omelette Recipe

Today I made this super yummy Indian masala omelette and it was so tasty, I can’t even explain!

You know how sometimes in the morning you just feel like eating something quick but a little spicy? Well, that was exactly my mood today. So I thought, why not make an omelette with a desi twist?

The best part? It takes hardly 5-6 minutes to make. So it’s perfect even when you’re rushing in the morning.

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Author: Mahesh Kumar Cooking Method:Pan-Fried Cuisine:Indian Courses:Breakfast Brunch

Difficulty:BeginnerPrep time: 5 minutesCook time: 5 minutesRest time: minutesTotal time: 10 minutesCooking Temp:180 CServings:1 servingsEstimated Cost:1.50 $Calories:230 kcal Best Season:Available

Description

The Indian Masala Omelette is a flavorful, spiced twist on the classic egg omelette. It is packed with onions, tomatoes, capsicum, and a blend of Indian masalas. It’s quick, high in protein, and bursting with desi flavor. This dish is a go-to comfort breakfast that takes just 10 minutes to make and pairs beautifully with toast, pav, or green chutney. If you usually deal with busy mornings or lazy brunches, this recipe is perfect for you.

Instructions

Step 1: Get everything ready first:

So first things first, grab a bowl and crack in two eggs. Then just add a pinch of salt, red chili powder, turmeric, garam masala, coriander powder, and a little cumin powder.
Now whisk it all really well so the eggs turn nice and fluffy.
Then, toss in some chopped onion, tomato, capsicum, and if you like a bit of spice, go ahead and add green chili too.

Step 2: Heat the pan and pour the mix:

Next, take a non-stick or cast iron pan, add a little oil or butter, and let it heat up. Once the oil starts sizzling a bit, pour in the egg mixture and gently swirl the pan so the mix spreads out evenly.
If you’re into cheese, sprinkle some mozzarella right on top.

Step 3: Let it cook and flip it:

Now keep the flame on medium and cover the pan with a lid. This helps the omelette turn soft and fluffy from the steam.
After about a minute or two, the bottom will turn golden. That’s your cue to flip it gently.
Once flipped, add a tiny bit more oil around the edges and cook for another minute.

Step 4: And that’s it!

Just slide it onto a plate, sprinkle a little fresh coriander on top for that final touch.
Eat it hot with toast or pav, or even just with some sauce on the side. So simple, and so tasty!

Pro Tips & Variations

Pro Tips:

So first up, when you’re whisking the eggs, just add a spoonful of water or milk. That tiny bit makes the omelette extra fluffy.
Next, don’t chop the veggies too thick. If they’re chunky, they’ll take longer to cook and might stay a little raw.
Keep your pan on medium heat because if it gets too hot, the bottom will burn while the top stays uncooked.
And when it’s time to flip, don’t just rush. Let the bottom get a little crisp first and that way, the shape stays nice and neat.
Oh, and if you’re adding cheese, sprinkle it about 30 seconds after pouring the eggs into the pan. This helps it melt inside without burning on top.

Variations:

Add some mozzarella or cheddar and cover the pan while cooking. It will turn out super gooey and delicious.
If you want street-style vibe, toss in extra green chili, fresh coriander, and a pinch of pav bhaji masala. It will give you that classic Mumbai street taste.
If you’re health conscious, cut down the oil and use only egg whites. It will still taste awesome, and you won’t feel guilty at all.
For a veggie boost, mix in a bit of spinach, mushrooms, or grated carrot as it adds lovely color and a nice nutrition kick too.

Storage & Reheating Instructions

Storage Instructions:

So first of all, let the omelette cool down completely. Don’t put it in the fridge while it’s still hot. Then place it in an airtight container, something that keeps the moisture out. It’ll stay fine in the fridge for one day, but not more than that, since eggs spoil quickly.
Oh, and if you made the cheesy version, it might feel a little moist the next day and that’s totally normal.

Reheating Instructions:

Just heat a non-stick pan with a little oil or butter, place the omelette in, and lightly cook both sides.
Or you can pop it in the microwave for about 30-40 seconds. Make sure you don’t put it for too long though, or it’ll turn dry.
And hey, if you want those crispy edges back, the pan method works best.

Try not to reheat it again and again because the taste and texture won’t stay the same. Also, don’t freeze it. Once it thaws, it turns chewy and rubbery, and honestly, it’s not so fun to eat.

Serving Suggestions:

1. Classic Indian Style

You can enjoy it hot with pav or butter-toasted bread. Keep a little tomato ketchup or fresh coriander chutney on the side because mixing both gives a killer taste!

And if you’re craving that street-style vibe, add a bit more oil in the pan for a crispy finish, then sprinkle some chopped onion and coriander on top.

2. Healthy Breakfast Combo

You can pair it with multigrain bread or brown toast. Also, add a small bowl of cut fruits or a green smoothie on the side, as this gives you a balanced breakfast.

If you want, you can also sip on some Greek yogurt or lemon water as it helps with digestion too.

3. Brunch Mode

You can cut the omelette into small pieces and wrap them in a tortilla. On top, drizzle some cheese or sprinkle some peri-peri spice.

And if it’s the weekend, grab a cup of ginger tea or cold coffee and just like that, your whole brunch is ready to serve.

Nutrition Facts

Servings 1

Serving Size 1 masala omelette (about 180g)

Amount Per Serving
Calories 230kcal

% Daily Value *
Total Fat 18g28%
Saturated Fat 6g30%
Cholesterol 370mg124%
Sodium 380mg16%
Total Carbohydrate 4g2%
Dietary Fiber 1g4%
Sugars 2g

Vitamin A 540 IU
Vitamin C 8 mg
Calcium 65 mg
Iron 1.8 mg
Vitamin D 50 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

FAQ

Q1: Can I make it without onion and tomato?

Oh yes, absolutely you can! If you’re in a hurry or just prefer something plain, then go ahead and use only eggs and spices. But honestly, adding onion and tomato gives that chatpata desi flavor, so I’d definitely recommend tossing them in if you can.

Q2: What if I want it less spicy or super spicy?

Well, it all depends on the spice level you like. If you want it mild, just skip the green chili and cut down the red chili powder.
And if you’re the spicy queen, then go ahead and add a little extra red chili and black pepper. The taste will totally explode!

Q3: Can I make it using only egg whites?

Yes, of course you can. Just swap the yolks with 3 egg whites and add a bit more spice so it doesn’t taste bland. The texture will be a little lighter, so don’t use too much oil in the pan, otherwise, it might break apart.

Q4: Which pan works best?

I usually go with either a cast iron or a non-stick pan. Cast iron gives a nice crispy finish, and non-stick makes flipping super easy. Just make sure the pan isn’t too hot, or else the bottom will burn and the top will stay raw.

Q5: Is cheese a must?

Nope, it’s not a must, but if you add it, the fun doubles. Mozzarella makes it softer and gives a creamy taste. So if it’s your cheat day, go for it without thinking twice!