Masala Omelette — The Indian Way
“Growing up, this was the breakfast my dad made on weekday mornings when there was no time to fuss. He’d have it ready in under 10 minutes, and it was always better than anything elaborate. The key is a screaming hot pan, a little patience, and not skimping on the coriander at the end. This is the version I still make, exactly the way he did.”
What You’ll Need
- 3 large eggs
- 1 small onion, finely chopped
- 1 green chilli, finely chopped (remove seeds if you want less heat)
- Small handful of fresh coriander, chopped
- ¼ tsp turmeric
- ¼ tsp cumin powder
- Salt to taste
- 1 tsp oil or butter
Let’s Cook — Step by Step
- Step 1 — Crack the eggs into a bowl. Add turmeric, cumin, and salt. Beat well with a fork until fully combined and slightly frothy.
- Step 2 — Stir in the chopped onion, green chilli, and most of the coriander. Give it another stir.
- Step 3 — Heat your pan — ideally a small non-stick — over high heat. Add the oil and let it get properly hot. This is important.
- Step 4 — Pour in the egg mixture. It should sizzle immediately. Tilt the pan to spread it evenly.
- Step 5 — Let the edges set — about 30 seconds. Then, using a spatula, carefully lift one edge and fold the omelette in half. Press gently.
- Step 6 — Cook for another 45 seconds, then slide it out onto a plate. Scatter the remaining coriander on top.
- Step 7 — Eat straight away with hot buttered toast or a roti. This waits for no one.
Kitchen Tip: The higher the heat, the crispier the edges. A cast iron pan works beautifully if you have one.
Made with fresh ingredients & kitchen love ♥ — meozmedia.com
