Print Recipe

Masala Omelettes

Prep Time2 mins
Cook Time3 mins
Total Time5 mins
Course: Breakfast
Cuisine: Indian
Author: Jennifer Pallian BSc, RD


  • 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)


  • 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.