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Indian Masala Omelet served on a plate

Indian Masala Omelet

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Indian masala omelet features beaten eggs mixed with finely chopped onions, tomatoes, green chilies, and fresh coriander, cooked on medium heat to create a fluffy interior with crisp edges. The key is uniform vegetable chopping and steady temperature control to prevent sogginess and ensure even cooking.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings: 2 servings
Course: Breakfast, Main Dish
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large eggs Use fresh eggs at room temperature for better volume when beaten
  • 0.5 medium onion Finely chopped into 0.25-inch pieces to soften quickly
  • 1 small tomato Finely chopped, excess liquid squeezed out before adding
  • 1 unit green chili Finely chopped; remove seeds for less heat if desired
  • 2 tablespoons fresh coriander Chopped just before cooking to preserve freshness
  • 0.25 unit green bell pepper Optional, finely chopped
  • 0.5 teaspoon turmeric powder Adds color without bitterness
  • 0.25 teaspoon red chili powder
  • pinch black pepper Optional
  • 1-2 tablespoons oil or ghee To coat the pan and prevent sticking; ghee adds richer flavor
  • pinch salt Add to egg mixture just before cooking to prevent separation

Equipment

  • Non-stick skillet Used for cooking the omelet evenly without sticking
  • Mixing bowl To beat eggs and mix with vegetables and spices
  • Spatula For spreading and folding the omelet

Method
 

  1. Crack 3 eggs into a bowl, add ½ teaspoon turmeric powder, ¼ teaspoon red chili powder, and a pinch of salt. Whisk vigorously for 30 seconds until the mixture is pale yellow and slightly frothy.
    3 large eggs, 0.5 teaspoon turmeric powder, 0.25 teaspoon red chili powder, pinch salt
  2. Dice ½ medium onion, 1 small tomato, and 1 green chili into 0.25-inch pieces. Squeeze excess liquid from tomatoes. Chop 2 tablespoons fresh coriander and optionally ¼ green bell pepper. Stir all vegetables into the beaten eggs.
    0.5 medium onion, 1 small tomato, 1 unit green chili, 2 tablespoons fresh coriander, 0.25 unit green bell pepper
  3. Place a non-stick skillet over medium heat and warm for 1-2 minutes. Add 1-2 tablespoons oil or ghee and swirl to coat the entire surface evenly.
    1-2 tablespoons oil or ghee
  4. Pour the egg-vegetable mixture into the hot pan. Spread evenly with a spatula and cook undisturbed for 3-4 minutes until edges set and turn golden brown, while the center stays slightly soft.
    3 large eggs, 0.5 medium onion, 1 small tomato, 1 unit green chili, 2 tablespoons fresh coriander, 0.25 unit green bell pepper, 0.5 teaspoon turmeric powder, 0.25 teaspoon red chili powder, 1-2 tablespoons oil or ghee, pinch salt
  5. Use a spatula to fold the omelet in half or carefully flip it to cook the other side for 1-2 minutes. Remove from heat and cover the pan for 1 minute to let residual heat finish cooking the center.

Notes

  • Use a non-stick pan and medium heat to avoid sticking and burning.
  • Squeeze excess tomato liquid to prevent soggy texture.
  • Cover pan after cooking to let residual heat finish the omelet.

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