Masala Omelette Recipe Whiskaffair

on Mar 09, 2021, Updated Dec 28, 2023 Here are some more egg breakfast recipes: Egg White Muffins, Egg Bhurji, Egg Foo Young, and Egg White Scramble. Masala Omelette is my favorite way to eat eggs. The onions, chilies, and spices overpower the eggy smell and give the eggs a nice texture. Making a perfect omelette is an art. Over the years, I have perfected the masala omelette recipe. I cook the onions, tomatoes, and chilies before adding them to the eggs. This removes the moisture, making the omelet less likely to break while flipping. I also have a secret ingredient to make this Indian omelette super fluffy: milk. Adding milk while whisking the eggs makes this omelet super fluffy and soft. Serve it with bread, toast, pav, paratha, or roti for a yummy treat. I have added onions and tomatoes to the recipe, but you can add vegetables of your choice to make it even more nutritious and filling. Carrots, bell peppers, green beans, spinach, spring onions, and mushrooms work great. Adding milk to the eggs makes the softest, lightest, and fluffiest omelette. Do try this trick. You can also add some fried garlic to the egg mixture; it lends a delicious and unique taste to this Indian Omelette. Add some homemade Chaat Masala Powder or Pav Bhaji Masala to this recipe to perk it up. Skip adding red chili powder for a bright yellow omelet. I used Indian green chilies. You can use Thai green chilies, Serrano peppers, or jalapeno peppers. Adjust the green chili peppers to your desired spice level. You can skip adding them if you’re making it for your kid’s breakfast. Add 2-3 tablespoon of grated cheddar cheese to the egg mixture to make a cheesy omelette. Alternatively, after pouring the eggs into the pan, cook them until they are set, sprinkle cheese on top, cover, and cook until the cheese melts. Add the following ingredients and cook for 2-3 minutes, stirring frequently, until the onions are lightly browned.

2 tablespoon finely chopped red onions 1 tablespoon finely chopped tomatoes (seeds removed) ½ teaspoon finely chopped green chilies

cooked onions, tomatoes, and chilies 1 teaspoon finely chopped ginger 1 tablespoon finely chopped cilantro ⅛ teaspoon turmeric powder ⅛ teaspoon red chili powder 2 tablespoon milk ½ teaspoon salt

Add 1 teaspoon ghee to the pan and swirl the pan to coat it all over with ghee. You can also make the omelette in oil, but ghee gives it a nice flavor. Pour the egg mixture into the heated pan and swirl the pan to spread the eggs evenly. Cover the pan with a lid and cook until the lower side is set and browned. It will take 2-3 minutes. Flip it again and fold it in half. Serve hot with buttered toast and tomato ketchup.