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My Go-To Desi Masala Omelet Recipe

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3.9 from 15 reviews

A flavorful and easy-to-make Indian-style masala omelet packed with sautéed vegetables and aromatic spices. This recipe features a quick stir-fry of onions, tomatoes, green chili, and cilantro blended into eggs and cooked to golden perfection. Perfect for a spicy breakfast or brunch, served alongside paratha or bread.

Ingredients

Egg Mixture

  • 3 large eggs
  • 1/4 tsp kosher salt
  • 1/4 tsp red chili powder (or cayenne)
  • 1/8 tsp black pepper

Vegetables

  • 1/2 small yellow or red onion (chopped into 2-3 chunks)
  • 1/2 small Roma tomato (chopped into 2 chunks)
  • 1 small Serrano or 1 large Indian green chili pepper (sliced or roughly chopped)
  • 3 tbsp cilantro leaves (including some stems)

Cooking Fats

  • 2 tbsp neutral oil (such as avocado oil)
  • 2 tbsp salted or unsalted butter (can substitute more oil)

Instructions

  1. Season the eggs: Crack the eggs into a medium bowl and season with kosher salt, red chili powder (sprinkled evenly to prevent clumping), and black pepper. Set aside.
  2. Chop the vegetables: Place onion, tomato, green chili pepper, and cilantro in a food processor. Pulse about 10-12 times until the mixture is diced but not finely chopped or watery. Scrape down the sides between pulses as needed.
  3. Sauté the vegetables: Heat the oil in a medium (about 12″) nonstick skillet over medium-high heat. Add the chopped vegetables and cook for 2-3 minutes, stirring occasionally, until most of the water in the vegetables has evaporated.
  4. Combine veggies with eggs: Using a rubber spatula, transfer the sautéed vegetables into the bowl with the eggs. Whisk thoroughly until well combined. For a fluffier texture, add 1 tablespoon of water before whisking.
  5. Cook the omelet base: Increase the pan heat to medium-high again to ensure the pan is hot. Add butter to the same pan and swirl to melt and sizzle. Pour in the egg-vegetable mixture, spreading it evenly. Cook without stirring, occasionally tilting the pan and pushing the edges with a spatula to allow uncooked egg to flow underneath. Let it cook 2-3 minutes until edges set and the bottom is golden brown.
  6. Flip and finish cooking: Use a large, flat spatula to divide the omelet roughly into 3-4 portions. Flip each portion over carefully. Cook for an additional 1-2 minutes until the other side is also golden brown but tender.
  7. Serve immediately: Serve the masala omelet hot with paratha, bread, or your preferred accompaniment.

Notes

  • Sprinkling red chili powder rather than dumping helps prevent clumping and uneven spice distribution.
  • Medium-high heat in a nonstick skillet is key for developing crispy edges and a golden crust.
  • Butter adds flavor and helps create a nice sizzle; you can substitute with more neutral oil if desired.
  • Adding water to the eggs produces a lighter, fluffier omelet texture.
  • Use a food processor for evenly chopped vegetables without turning them watery.

Find it online: https://marthatasty.com/my-go-to-desi-masala-omelet-recipe/