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Home » Recipes

Masala Omelette

Published: Dec 24, 2021 · Modified: Apr 15, 2022 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Masala Omelette, Masala Omelette
Jump to Recipe Print Recipe

This masala omelette recipe appeared in the January 2019 Olive magazine.   David's the main omelette maker in our house...he has them down to a fine art!!   This omelette has delicious spices...turmeric is one of my favourites...along with ginger and chilli to give heat - leave the seeds in for more heat!! 

The tomato, cucumber and onion salad cuts through the heat and balances the dish perfectly.   It's a great breakfast or brunch recipe...or even enjoy it as a quick mid week meal, with some toast on the side, if you're hungry.

Tip

  • This masala omelette recipe is easily adapted if you’re cooking for more people...just make sure you use a bigger frying pan.

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Ingredients

For the omelette:
  • 0.5 tbsp vegetable oil
  • 0.5 onion, finely chopped
  • 1 large plum tomato, finely chopped
  • 0.5 green chilli, deseeded (optional) and sliced
  • 0.5 a thumb sized piece of ginger, finely chopped
  • 0.25 tsp ground turmeric
  • 0.5 tsp garam masala
  • 4 eggs
  • salt and freshly ground black pepper
  • 0.5 a small bunch of coriander, finely chopped
For the salad:
  • 2 large ripe tomatoes, sliced
  • 0.25 cucumber, thinly sliced
  • 0.5 onion, thinly sliced
  • 1 tbsp white wine vinegar
  • salt and freshly ground black pepper

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Instructions

  1. To make the salad, put the tomatoes, cucumber, onion and vinegar into a serving bowl with some seasoning, toss well then set aside.
  2. Heat the oil in a non-stick frying pan on a medium to low heat and gently cook the onion, tomato, chilli and ginger with a pinch of salt for 10 minutes until soft. Stir in the spices and cook for 1 minute. Beat the eggs with a little seasoning and stir through the coriander. Tip the eggs into the pan and swirl to make sure everything is distributed. Cook gently for 5 minutes, lifting up the edges to let any runny egg run underneath, until lightly golden on the bottom. Then, fold over and cook gently for 2 to 3 more minutes until just set.
  3. Cut in half and serve with the salad…and some toast, if you’re hungry!
Masala Omelette, Masala Omelette

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Masala Omelette, Masala Omelette

Masala Omelette

Deborah
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Course Breakfast, Brunch
Cuisine Asian, French
Servings 2 people

Ingredients
  

For the omelette:

  • 0.5 tbsp vegetable oil
  • 0.5 onion finely chopped
  • 1 large plum tomato finely chopped
  • 0.5 green chilli deseeded (optional) and sliced
  • 0.5 a thumb sized piece of ginger finely chopped
  • 0.25 tsp ground turmeric
  • 0.5 tsp garam masala
  • 4 eggs
  • salt and freshly ground black pepper
  • 0.5 a small bunch of coriander finely chopped

For the salad:

  • 2 large ripe tomatoes sliced
  • 0.25 cucumber thinly sliced
  • 0.5 onion thinly sliced
  • 1 tbsp white wine vinegar
  • salt and freshly ground black pepper

Instructions
 

  • To make the salad, put the tomatoes, cucumber, onion and vinegar into a serving bowl with some seasoning, toss well then set aside.
  • Heat the oil in a non-stick frying pan on a medium to low heat and gently cook the onion, tomato, chilli and ginger with a pinch of salt for 10 minutes until soft. Stir in the spices and cook for 1 minute. Beat the eggs with a little seasoning and stir through the coriander. Tip the eggs into the pan and swirl to make sure everything is distributed. Cook gently for 5 minutes, lifting up the edges to let any runny egg run underneath, until lightly golden on the bottom. Then, fold over and cook gently for 2 to 3 more minutes until just set.
  • Cut in half and serve with the salad…and some toast, if you’re hungry!

Notes

  • This masala omelette recipe is easily adapted if you’re cooking for more people...just make sure you use a bigger frying pan.

 

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  • breakfast and brunch dishes
  • vegan and vegetarian dishes
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About

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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