Masala Omelette
A spiced Indian-style omelette packed with onion, green chili, tomato, cilantro, and warming spices, pan-fried until golden and slightly crisp at the edges — a quick, satisfying street-food breakfast.
Ingredients
- 4 large eggs
- 1/2 cup yellow onion, finely diced
- 1 small Roma tomato, finely diced
- 1 green chili (serrano or jalapeno), finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 tsp ground turmeric
- 1/4 tsp red chili powder (or cayenne)
- 1/4 tsp ground cumin
- 1/2 tsp salt
- 2 tsp unsalted butter (or ghee)
- 2 tsp neutral oil (vegetable or canola)
Instructions
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1
Crack 4 large eggs into a bowl. Add 1/4 tsp ground turmeric, 1/4 tsp red chili powder (or cayenne), 1/4 tsp ground cumin, and 1/2 tsp salt. Beat well until fully combined.
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2
Stir in the 1/2 cup finely diced yellow onion, 1 small finely diced Roma tomato, 1 finely chopped green chili (serrano or jalapeno), and 1/4 cup chopped fresh cilantro until evenly distributed throughout the egg mixture.
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3
Heat a 10-inch non-stick or cast-iron skillet over medium-high heat. Add 2 tsp neutral oil (vegetable or canola) and 2 tsp unsalted butter (or ghee) and let the butter melt and begin to foam.
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4
Pour the egg mixture into the skillet. Swirl briefly to spread into an even round. Cook undisturbed for 1-2 minutes until the edges are set and the top is mostly set but still slightly glossy.
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5
Fold the omelette in half or thirds and slide onto a plate. Serve immediately with toast, paratha, or on its own.