A Spicy Masala Omelette is usually my ‘go to’ late weekend breakfast and is something my mother always made for us in India as well.
The combination of ground spices, chillies and eggs just works.
Lightly crisp around the edges, moist eggs and with fiery chilli kick. Mum would serve us masala omelette with soft white bread and some sweet chilli sauce or ketchup.
Or sometimes even rolled in hot chapattis. And that’s exactly how I like it even now.
You can stuff it in some toast to and just increase the chilli heat if you would like a touch more spice.
20” Frying pan
1 small onion finely chopped
1 small tomato finely chopped (optional)
1 green chilli finely chopped
2 tbsp fresh coriander chopped
½ tsp kashmiri chilli powder (or cayenne pepper)
½ tsp turmeric powder
Salt to taste
2 tbsp vegetable oil or butter
1 tsp lemon juice
1. Add the chopped onions, green chillies, coriander, chilli and turmeric powder to a
bowl. Give it a mix. Break in the eggs and whisk lightly. Season to taste.
2. Heat the oil in a large non stick frying pan. Pour in one-third of the egg mix in the
pan. Give it a quick swirl making sure to distribute it evenly across the pan. Cook the
underside for a minute on medium heat till it sets, is light brown and slightly crisp
around the edges. Flip the omelette over and cook for a further minute on medium
heat. Set aside & keep warm. Repeat and fry two more masala omelettes.
Fold over the ready masala omelette, pour over the lemon juice and serve stuffed in
bread or rolled up in chapatti. And dunk in sweet chilli sauce or tomato ketchup.