Masala Omelette (Masālā Āmlēṭ)
மசாலா ஆம்லெட் Masālā ĀmlēṭSay it: muh-SAH-lah ahm-LET
Masala omelette is a quick, savory Indian egg dish, especially popular in South India for breakfast or a light meal. Eggs are beaten with onion, green chili, tomato and fresh coriander, then seasoned with turmeric and cumin and cooked until just set. The result is fluffy, golden and gently spiced, with sweet onion and bright herbs in every bite. It is often eaten with buttered bread, pav or paratha, and makes a satisfying everyday meal.
Masala Omelette (Masālā Āmlēṭ)
மசாலா ஆம்லெட், Masālā Āmlēṭ
Pronounced muh-SAH-lah ahm-LET
- Serves
- 4
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Level
- Easy
Also nut-free.
Allergens: contains egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the omelette
To cook
Method
Crack the eggs into a large bowl. Add the salt, turmeric, cumin, ground coriander, black pepper and water, then whisk until smooth and slightly frothy.
Stir in the onion, green chilies, tomato and cilantro until evenly combined and the vegetables are suspended throughout the egg mixture.
Heat 1 1/2 tsp of the oil in an 8- to 10-inch nonstick skillet over medium heat. Pour in one quarter of the egg mixture (about 3/4 cup / 180 ml) and swirl the pan so it covers the base evenly.
Cook for 2 to 3 minutes, until the edges are set and the underside is golden. Lift the edges with a spatula and tilt the pan so any uncooked egg runs underneath.
Flip the omelette carefully and cook for 1 to 2 minutes more, until no wet egg remains and both sides are lightly golden. Slide onto a plate.
Repeat with the remaining oil and egg mixture, keeping the finished omelettes warm. Serve hot.
Regional variants
Add a pinch of garam masala, grated cheese, or chopped spinach; in Mumbai, a masala omelette is often tucked into buttered pav.
Cook's notes
- Keep the heat at medium: too high browns the outside before the egg sets in the center.
- Squeeze excess juice from the chopped tomato so the omelette does not turn watery.
- Whisk the eggs just before cooking and avoid overfilling the pan so each omelette stays fluffy.
Serve with
Buttered toast, pav, paratha, or a simple fruit salad and masala chai.
Make ahead and storage
The egg mixture can be whisked and refrigerated up to 2 hours ahead; cook just before serving. Leftover omelettes keep in the fridge for 1 day and reheat gently.
