Everyday KitchenSearch all recipes

Indian · Breakfast

Masala omelette

Non-vegEasy

Diet: Non-veg · Gluten-free · High-protein

Set eggs with finely chopped onion, tomato and chili in a shallow pan. Make two small omelettes for easier turning.

Prep
10 min
Cook
10 min
Total
20 min
Servings
2
Difficulty
Easy
Cuisine
Indian
Course
Breakfast

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Jump to recipe

Representative photograph of masala omelette
Representative photograph of masala omelette. Photo credit and licence
0 of 4 steps complete

Start cooking view to see whether your screen can stay awake.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 2

Mixture

Cooking

Equipment

20 cm frying pan; bowl; fork; wide spatula; thermometer.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Mix · About 5 min

  1. Beat 4 eggs, 60 g onion, finely chopped, 60 g tomato, deseeded and chopped, 1 green chili, finely chopped, 10 g coriander leaves, ¼ tsp turmeric, ¼ tsp salt in a bowl until evenly combined.

Heat · About 2 min

  1. Heat half of 20 ml neutral oil in a 20 cm frying pan over medium-low heat.

Cook · About 8 min

  1. Add half the egg mixture. Cook for 3–4 minutes, lift the edges, then turn carefully and cook for 1–2 minutes. Repeat with the remaining oil and mixture.

    Check: Each omelette is fully set and reaches 71°C / 160°F.

Serve · About 1 min

  1. Slide onto plates and serve hot.

Tips

  • Chop the vegetables finely so the omelette holds together.
  • Remove tomato seeds to reduce moisture.

Substitutions

  • Use spring onion instead of regular onion.
  • Omit chili for less heat.

Storage

  • Get perishable Masala omelette into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Masala omelette within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Masala omelette to 74°C / 165°F, stirring or turning it for even heating. When Masala omelette is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Prepare the chopped vegetables one day ahead.
  • Cook the omelette just before serving.

FAQ

Why did it break when turned?

It may be too large or too wet. Use smaller portions and let the base set.

Can I fold it instead?

Yes. Cover briefly so the centre sets before folding.

Can I use egg whites only?

The structure changes. This recipe is measured for whole eggs.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

Related recipes