The masala omelette is a staple of Indian roadside stalls and home breakfasts, where eggs are whisked with chopped onion, chilli and coriander and cooked thin on a hot griddle, often to be eaten between slices of bread. It is quick to make and needs only a few pantry vegetables.
Why this recipe works
- Finely chopped vegetables blend into the egg, so every bite has onion, tomato and chilli without any chunk tearing the omelette.
- A thin layer on medium heat sets all the way through in a few minutes, so the omelette is fully cooked without drying out.
- Turmeric and fresh coriander add colour and an earthy, green flavour, so little else is needed.
Method
Crack the eggs into a bowl, add the salt and turmeric, and whisk with a fork for 30 seconds until the whites and yolks are fully blended with no streaks. Stir in the onion, tomato, green chilli and coriander.
Tip: Chop the vegetables very finely so they do not tear the thin omelette when you fold it.
Heat the oil in a 20 to 22 cm non-stick frying pan over medium heat for 1 minute, until it shimmers and a drop of the egg mixture sizzles at once.
Pour in the egg mixture and tilt the pan so it spreads in a thin, even layer to the edge. Cook undisturbed for 1½ to 2 minutes, until the edges are set and the underside is pale gold but the top is still wet.
Run a spatula around the edge and lift it, tilting the pan so the wet egg on top flows underneath. Cook for 1 minute more.
Reduce the heat to low and cook for another 1 to 2 minutes, until the top is dry and no shiny liquid egg is left anywhere. Fold the omelette in half, or flip it once and press lightly for 20 seconds.
Slide the omelette onto a plate and serve straight away with toast, pav or roti.
Swaps & substitutions
- Eggs → Besan batter (60 g gram flour whisked with 90 ml water): Makes an egg-free, vegan version in the style of a besan chilla. Whisk in the same vegetables and seasoning, and cook it for 2 to 3 minutes per side. It is firmer and more savoury than an egg omelette.
- Neutral oil → Butter: Gives a richer flavour. It contains dairy, so keep to oil if you avoid it.
- Green chilli → ¼ tsp black pepper: A milder, warm heat for anyone who finds fresh chilli too sharp.
Storage & reheating
Best eaten straight from the pan. If you have leftovers, cool them quickly, then refrigerate in an airtight container for up to 1 day and reheat in a pan or microwave until steaming hot all the way through. The texture turns firmer when reheated. Do not leave a cooked omelette at room temperature for more than 2 hours.
Frequently asked questions
How do I stop the omelette from tearing when I flip it?
Use a non-stick pan, enough oil and finely chopped vegetables, and wait until the top is no longer shiny before you flip. If you are nervous, skip the flip and just fold the omelette in half, which gives the same result.
How do I know the omelette is fully cooked?
The top should look matte and dry, with no glossy liquid egg, and the middle should feel springy when pressed. This recipe is cooked until set, so there is no runny egg in the finished omelette.
Can I make it fluffier?
Whisk the eggs for a full 30 seconds so some air goes in, and cook at medium heat. A thick, fluffy omelette needs a smaller pan and a lid so the top steams, but this recipe is the thin street-style version.
Which allergens does this contain?
It contains egg. The omelette itself has no gluten, but toast, pav and roti served with it do, and butter or ghee contains dairy. The besan swap is egg-free, but check that your gram flour is not processed alongside wheat if you need it gluten-free.
Why does the omelette turn watery?
Juicy tomato is the usual cause. Remove the seeds and pulp before chopping and use only the firm flesh, and keep the pan at a steady medium heat so the water cooks off.
Nutrition
| Calories | 243 kcal |
|---|---|
| Protein | 13 g |
| Carbohydrates | 5 g |
| Fat | 19 g |
| Fibre | 1 g |
| Sodium | 735 mg |
More in Indian Street Food Recipes and Breakfast Recipes. Learn the technique: The Indian Pantry: 25 Essentials.
