Description
A flavorful and spicy Indian-style omelet made with a blend of eggs, vegetables, and aromatic spices.
Ingredients
Scale
- 4 large eggs (fresh ones make all the difference)
- 1 medium onion, finely diced
- 1 medium tomato, finely chopped (firm but ripe works best)
- 2–3 green chilies, finely chopped (adjust to taste)
- 1 teaspoon fresh ginger, minced
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (or to taste)
- 1/4 teaspoon cumin powder
- 1 teaspoon salt (or to taste)
- 2 tablespoons vegetable oil
- Pinch of garam masala (my secret finishing touch)
Instructions
- Dice onions and tomatoes, then sprinkle with a pinch of salt and let sit for 5 minutes to draw out moisture—this prevents soggy omelets.
- Beat eggs vigorously with turmeric, chili powder, cumin powder, and salt until completely smooth and frothy, about 2 minutes.
- Pat the salted vegetables dry with paper towels, then mix them into the beaten eggs along with minced ginger and green chilies.
- Heat oil in a non-stick pan over medium heat until it shimmers—not smoking, that’s too hot.
- Add the egg mixture, making sure vegetables distribute evenly. Let it set for 30-45 seconds without stirring.
- When the bottom is golden and set but top is still slightly creamy, gently fold one half over the other using a spatula.
- Slide onto plate immediately, sprinkle with fresh cilantro and garam masala. Serve hot while it’s still steaming.
Notes
- Adjust the number of green chilies to suit your spice preference.
- Use fresh ingredients for the best flavor.
- This omelet pairs well with toast or paratha.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 omelet
- Calories: 210
- Sugar: 2g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 370mg