A fluffy, spiced masala omelette made with eggs, onion, green chili, and warming spices, cooked to golden perfection in butter. Ready in 15 minutes, it's a comforting, protein-packed breakfast perfect for a cosy Sunday morning - best served with hot buttery toast and a mug of masala chai or coffee.
Ingredients
- 2 eggs
- ¼ onion (finely chopped)
- 1 fresh green chili
- ⅛ tsp turmeric powder
- ¼ tsp mixed Kashmiri chili powder
- ¼ tsp ground black pepper
- ¼ tsp aromat, or salt (to taste)
- 1 tbsp fresh coriander leaves
- ¼ small red, green and/or yellow bell pepper (diced)
- 2 tbsp butter
- ½ tbsp olive oil
- 2 tbsp grated cheese (for the filling)
Instructions
- Crack the eggs into a bowl and whisk with a fork until small bubbles form on the surface. Add the chopped peppers, onion, chili, and coriander to the bowl along with the turmeric, mixed Kashmiri chili powder, black pepper, and aromat or salt. Mix well so everything is evenly distributed.
- Add a mix of butter and olive oil, to a pan over medium heat and swirl it around to coat the surface evenly. Pour in the egg mixture and spread it out with a spatula so the egg mixture is evenly distributed. Let it cook on one side until slightly golden underneath.
- Carefully flip the omelette using a spatula and cook the other side until golden. If using cheese, sprinkle it onto the flipped side, then fold the omelette in half so the cheese melts inside.
- Transfer to a plate and serve hot with buttery toast, a cup of masala chai or your favorite cup of coffee.
Notes
- Adjust the amount of green chili to suit your spice tolerance, or leave it out entirely for a milder omelette.
- No aromat on hand? Plain salt works as a substitute, though you'll lose a bit of the savory depth.
- Swap the bell peppers for whatever vegetables you have on hand, grated carrot, chopped tomato, or spinach all work well.
- Use olive oil and butter to avoid the butter from burning.
- Leftovers keep in an airtight container in the fridge for up to 2 days, reheat gently in a pan or microwave in short bursts.