I've stayed in hotels across the world that served "masala omelettes" that were just plain omelettes with a sad dust of chilli powder. This is not that.
A real masala omelette has finely chopped onion, tomato and green chilli folded THROUGH the eggs — not on top — so every bite has a little crunch, a little heat, a little sweetness. You cook it fast, on high heat, in a well-oiled pan, and fold it while it's still just slightly wet in the middle.
Six minutes. That's the whole recipe. Better than anything you'll pay £15 for at brunch.
Why home cooks love this recipe
- One pan, ten minutes, uses whatever is in the fridge.
- Cheaper, faster and tastier than any "protein breakfast".
- Perfect on hot toast, in a bun, or rolled up in a paratha.
Ingredients
- 3 large eggs
- 1 small onion, very finely chopped
- 1 small tomato, finely chopped (deseeded)
- 1 green chilli, minced
- 1 tbsp chopped coriander
- ¼ tsp red chilli powder
- Pinch of turmeric
- Salt, black pepper
- 1 tbsp butter or ghee
- Buttered toast, to serve
Method
- Whisk eggs in a bowl with salt, pepper, chilli powder and turmeric until frothy.
- Stir in onion, tomato, chilli and coriander.
- Heat butter in a non-stick skillet over medium-high until foaming.
- Pour egg mixture in. Do not touch for 30 seconds.
- With a spatula, gently pull the set edges into the middle, tilting the pan so wet egg fills the gaps. Repeat for 1 minute until mostly set but still slightly wet on top.
- Fold in half. Slide onto a plate over hot buttered toast.
Chef's tip
Deseed the tomato — the seeds release too much water and turn the eggs rubbery. Just the flesh gives you sweetness without sog.
If you make this recipe, we'd love to see it — tag @saveur or drop a photo in our reader gallery. Happy cooking.