• April 1, 2015

    Masala Omelettes

    by

    I’ve been really into savoury breakfasts lately, and this one is savoury AND spicy. It really wakes up the tastebuds, and keeps me going until lunch.

    Chopped onion and chiles are beaten into eggs then cooked in a searing hot skillet until golden brown. The omelette is eaten with roti/chappathi the Indian way, but in our home we usually eat it with pita bread or tortilla.

     

    Perhaps the recipe sounds pretty basic, but somehow the few ingredients combine to make something much greater than you’d expect from its parts. It’s our breakfast at least three days a week, and it was something that Adarsh’s dad would make for him when he was little – so even more special. Try it! You’ll love it.

    I like to lightly spread the bread with mayo for moisture and I love achaar (spicy Indian pickles) on the side. But of course the latter is totally optional.

    The recipe makes enough for Adarsh, Theo and me for breakfast – I usually add everything but the chiles and pour a bit into the skillet to make Theo his own mini omelette before adding the heat for the grown-ups.

    How are you all doing? Is the countdown on till the Easter long weekend??

    Masala Omelettes

    Prep Time: 2 minutes
    Cook Time: 3 minutes
    Total Time: 5 minutes
    Course: Breakfast
    Cuisine: Indian
    Author: Jennifer Pallian BSc, RD

    Ingredients

    • 5 large eggs
    • 1/2 tsp kosher salt
    • 1/2 cup diced tomatoes
    • 1/4 cup finely chopped red onion
    • 2 tbsp minced jalapeño or 1/2 - 1 green bird's eye chile
    • 2 tbsp vegetable oil
    • pita bread or tortilla/roti for serving
    • mayo for serving
    • Indian mango pickle achaar, for serving (optional)

    Instructions

    • Heat a large cast iron skillet over medium-high heat. Meanwhile, vigorously beat eggs with salt using a fork until they increase a bit in volume. Stir in tomatoes, red onion, and jalapeño.
    • Heat oil in skillet until shimmering hot. Give eggs another quick beat, then pour into skillet, tilting to spread evenly. Cook until underside is set and golden brown (about a minute), then fold the sides in toward the centre. Flip the omelette, turn off the heat, and let stand until the centre is set - about two minutes.
    • Serve with pita bread or tortilla with a thin spreading of mayo and mango pickle on the side, if you like! Use the bread to pick up the egg.
    Tried this recipe?tag @foodess
    by

    Hi, I'm Jennifer Pallian, BSc, RD. I studied cooking, baking and food chemistry in a university lab, have years of experience as a professional test kitchen recipe developer and providing technical baking support to bakeries and home bakers. Want to know why your bread didn't rise? I've got your back.I now work full-time as a blogger, putting the years of science and baking to work right here. On Foodess, I share the best recipes in my arsenal - tested-till-PERFECT recipes for cozy baking, easy recipes for weeknight meals and delicious globally-inspired comfort food, plus lots of science-based cooking and baking tips. Welcome!

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