Parsi Omelette Recipe

Chop the onion, tomato, cilantro, green chili, and spring onion. If using potato, dice it small; if using frozen peas, thaw slightly. Dice the cooked meat or ham into small pieces.

If you like the omelette very soft, lightly mash the cooked potato pieces so they incorporate into the eggs more easily.

Whisk eggs

Crack the 3 eggs into a bowl. Add 2 tablespoons milk, 1 teaspoon salt, 1 teaspoon black pepper and 1 teaspoon turmeric (if using). Whisk vigorously until the mixture is homogeneous and slightly frothy.

Stir in 1/2 teaspoon garam masala into the beaten eggs so the spice is distributed.

Heat a non-stick skillet over medium heat. Add 1 tablespoon butter or oil and let it melt and coat the pan.

Add the chopped onion and sauté 2–3 minutes until softened and translucent but not browned.

Add the green chili, spring onion whites, diced potato, peas (if using) and diced meat/ham. Sauté 1–2 minutes to warm through and combine flavors. If using raw ingredients that need cooking, ensure they are cooked beforehand.

Add the chopped tomato and cook 30–45 seconds just to soften — you want some texture. Taste a small piece and adjust a pinch of salt if needed.

Reduce heat to medium-low. Pour the whisked egg mixture evenly over the sautéed vegetables and protein in the skillet, tilting the pan so eggs spread to a uniform thickness.

Sprinkle the chopped cilantro over the eggs and distribute any remaining spring onion greens on top.

Let the eggs set without stirring for about 2–3 minutes until edges begin to firm. Gently lift edges with a spatula to let any uncooked egg run underneath.

When the top is mostly set but still a little glossy, you can either fold the omelette in half or finish it under a brief broil (if your pan is ovenproof) for 1–2 minutes to set the top. Alternatively, cover the skillet with a lid for 1–2 minutes to steam and finish cooking.

Once cooked through but still moist, slide the omelette onto a plate.

Garnish with crispy fried onions if using and a squeeze of lemon to brighten flavors.

Serve hot with buttered toast, pav, or plain rice. Adjust salt and pepper to taste at the table.