Masala omelette
An Indian-style omelette flecked with red onion, tomato, green chile and cilantro, warmly spiced with turmeric and garam masala, with buttered toast.
- Prep
- 6 min
- Cook
- 8 min
- Serves
- 2
- Per serve
- 390 kcal
Ingredients
Method
Finely chop the onion, tomato, chile and cilantro. In a bowl, whisk the eggs with the turmeric, garam masala, chili powder and a good pinch of salt, then stir in the vegetables and most of the cilantro.
Heat 2 tsp ghee in an 8-inch nonstick skillet over medium heat. Pour in half the egg mixture and nudge the vegetables so they're evenly spread. Cook until the base is golden and the edges are set. Put the bread on to toast.
Flip the omelette (slide it onto a plate and invert it back into the pan if that's easier) and cook the second side.
Slide onto a plate and keep warm. Repeat with the remaining ghee and egg mixture.
Butter the toast and serve with the omelettes, scattered with the remaining cilantro. Fold the omelette into the toast if you like it as a sandwich.
Tips
- Remove the tomato seeds so the omelette doesn't go watery.
- Leave out the toast for a gluten-free breakfast, or swap it for a warm roti or paratha.
- Green chutney or ketchup on the side is classic.
