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AI-generated photograph: A golden folded masala omelette on a round white plate, flecked with red onion, tomato and green coriander, a lime wedge and a few coriander leaves beside it

Home · Recipes · Masala omelette

South Asian · Breakfast

Masala omelette

golden folded egg · red onion and tomato · lime

AI-generated photograph

The Indian breakfast omelette: eggs beaten with red onion, tomato, coriander and a little cumin and turmeric, cooked until golden and folded. Fresh, savoury and ready in 20 minutes.

Contains: eggs, as written. Of the 14 allergens, only eggs are in this recipe. The vegetables and spices contain none of the 14.

Ingredients

  • 8 eggs
  • 1 small red onion, very finely chopped
  • 1 tomato, seeds scooped out, finely chopped
  • 1 green chilli, very finely chopped (optional)
  • A small handful of fresh coriander (about 15g), chopped
  • A quarter of a teaspoon ground turmeric
  • Half a teaspoon ground cumin
  • Half a teaspoon salt
  • A pinch of black pepper
  • 2 tablespoons (30ml) vegetable oil
  • To serve: 1 lime, cut into wedges

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Let's cook

  1. Crack the eggs into a large jug or bowl. Add the turmeric, cumin, salt and pepper and beat with a fork until the yolks and whites are fully mixed.
  2. Stir in the red onion, tomato, green chilli if using, and most of the coriander, keeping a little back to finish.
  3. Heat 1 tablespoon of the oil in a non-stick frying pan, about 24cm across, on a medium heat. Pour in half the egg mixture and swirl the pan so it covers the base.
  4. Cook for 1 minute, then use a spatula to gently pull the set edges into the middle, tilting the pan so the runny egg flows into the gaps. Do this a few times.
  5. Once the top is almost set, after 3 to 4 minutes, fold the omelette in half and cook for 1 minute more until it is set all the way through. Slide it onto a warm plate and cut it in half.
  6. Make a second omelette with the rest of the oil and egg mixture. Scatter over the saved coriander and serve with lime wedges to squeeze over.

Tips

  • Chop the onion and tomato very small so they cook through in the short time the egg takes.
  • Scooping the seeds out of the tomato stops the omelette going watery.
  • For babies, older people, pregnant women or anyone unwell, cook the omelette until there is no runny egg left.

Swaps

  • With bread: serve with buttered toast or a warm chapati (these contain gluten, and butter contains milk).
  • Cheesy: scatter 40g grated mild Cheddar over before folding (cheese contains milk).
  • No chilli: leave it out entirely for children; the spices are warm, not hot.

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Our own recipe. The photograph is AI-generated.

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