Not many things can get me out of bed on a Sunday. But this masala omelet seems to have a strange magnetic pull for me come breakfast time. I love how a few simple ingredients become such a fulfilling meal. Vegetables are incorporated into the eggs while whisking, with some spices thrown in for good measure. After a few minutes on a hot pan, you have a delicious omelet that packs quite a punch.
The masala omelet sandwich is a quick snack in most homes and a favorite on long distance trains that travel across India. Street omelet stalls sprinkle a little chaat masala on the finished dish and serve them piping hot from their well-worn cast iron flat pans.
Onions, tomato, coriander leaves and green serano chillis are the usual suspects in a traditional masala omelet, but feel free to add bell peppers in very small quantities, or omit tomatoes altogether. Just add a couple of slices of buttered bread and you've got yourself a hearty morning meal in a matter of minutes.
- 4 eggs
- Kosher salt
- 1/2 teaspoon red chilli powder
- 2 tablespoon chopped fresh cilantro leaves
- 2-3 small green chillis (such as Thai bird chilies) slit lengthwise
- 1 1/2 tablespoons finely chopped yellow onion
- 1 tablespoon finely chopped tomato
- 1 tablespoon vegetable oil, divided.
Whisk the eggs with a pinch of salt. Add chili powder, ciilantro, chilies, onion, and tomato. Whisk until aerated and frothy, about 2 minutes.
Heat 1/2 tablespoon oil in a heavy-bottomed non-stick 10-inch skillet, over medium heat until shimmering. Gently pour in half the omelette mixture in and fry over medium heat until the bottom is set and golden brown, about 1 minute. Flip over gently and fry until second side is golden brown, about a minute longer. Slide onto a plate and keep warm. Repeat with remaining oil and egg mixture. Serve immediately.
Heavy-bottomed non-stick 10-inch skillet, bowl for whisking