Meal Prep · Indian
Indian Masala Omelet
A spicy and savory Indian twist on the classic breakfast staple, perfect for any time of day.
Ingredients
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Step-by-step- Crack eggs into a medium bowl. Add the finely chopped red onion, green chilies, fresh coriander leaves, turmeric powder, red chili powder (if using), garam masala, and salt.
- Whisk the mixture thoroughly with a fork or whisk until all ingredients are well combined and slightly frothy.
- Heat oil or butter in a non-stick pan (about 8-inch diameter) over medium heat.
- Pour half of the egg mixture into the hot pan, tilting the pan to spread the mixture evenly across the bottom.
- Cook for 2-3 minutes, or until the edges begin to set and the bottom is golden brown. The top should still be slightly moist.
- Gently fold the omelet in half using a spatula, or roll it if preferred. Slide the cooked omelet onto a plate.
- Repeat the process with the remaining egg mixture to make the second omelet.
- Serve hot immediately with toast, roti, or a side of chutney.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 13 g |
| Fat | 16 g |
| Carbohydrates | 5 g |
Storage & Freezer Guide
Make it last Refrigerator 1-2 days
Store leftover omelets in an airtight container in the refrigerator. Ensure they are completely cooled before storing.
Freezer Not recommended
Freezing is not recommended for omelets as it can significantly alter their texture, making them rubbery upon reheating.
Reheat Stovetop/Microwave
Reheat in a microwave for 30-60 seconds until warm, or gently warm in a non-stick pan over low heat to prevent drying out. A sprinkle of water can help maintain moisture.
Chef’s Corner
- For a fluffier omelet, add a tablespoon of milk or water to the egg mixture before whisking.
- Adjust the amount of green chilies and red chili powder to suit your preferred spice level.
- Do not overcook the omelet; it should be moist and tender, not dry or rubbery.
