Masala Omlet Recipe

Name: Mirchi Indian Cuisines Masala Omlet Recipe
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Indian
Ingredients: 3 count large eggs; 2 tbsp whole milk; 1 tsp fine salt; 1 tsp black pepper; 1 tsp red chili powder (or cayenne); 1 tsp ground turmeric; 0.5 count small onion, finely chopped; 0.5 count small tomato, deseeded & finely chopped; 1 count green chili, finely chopped (optional); 2 tbsp fresh cilantro (coriander) leaves, chopped; 1.5 tbsp vegetable oil or ghee; 0.25 tsp mustard seeds (optional); 0.25 tsp cumin seeds (optional); 2 count lime or lemon wedges; 2 slices buttered toast or pav

Inspired by Mirchi Indian Cuisine

Time15m

Serves1

Make Masala Omlet Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Egg mixture

3 count Large eggs

2 tbsp whole milk

1 tsp fine salt

1 tsp black pepper

1 tsp red chili powder (or cayenne)

1 tsp Ground turmeric

Vegetables & herbs

1/2 count small onion, finely chopped

1/2 count small tomato, deseeded & finely chopped

1 count green chili, finely chopped (optional)

2 tbsp fresh cilantro (coriander) leaves, chopped

Spices & aromatics

1 1/2 tbsp vegetable oil or ghee

1/4 tsp mustard seeds (optional)

1/4 tsp cumin seeds (optional)

To serve (optional)

2 count lime or lemon wedges

2 slices buttered toast or pav

Method

Prep

Vegetables

Finely chop the onion and tomato; deseed the tomato to reduce moisture. Finely chop the green chili if using. Chop the cilantro and set all aside in a small bowl.

Eggs

In a medium bowl crack the eggs and add the milk, salt, black pepper, red chili powder, and turmeric. Whisk vigorously until smooth and slightly frothy. This incorporates air for a fluffier omelet.

Tempering (optional, adds flavor)

Heat a nonstick or well-seasoned skillet over medium heat. Add 1/2 tablespoon of the oil or ghee. When hot, add the mustard seeds and cumin seeds (if using). Let them sizzle and pop for 10–20 seconds until fragrant, then immediately add the chopped onion to prevent burning.

Sauté the onion for 2–3 minutes until translucent and edges start to turn golden. Add the chopped tomato and green chili and cook 1–2 minutes just to warm and soften the tomato. Reduce heat to medium-low before adding the eggs to avoid over-browning.

Cook omelet

If you prefer not to temper spices, heat the remaining 1 tablespoon oil or ghee in the skillet over medium-low heat. Swirl to coat the pan evenly.

Pour the whisked egg mixture into the skillet and immediately sprinkle the sautéed vegetables (or raw vegetables if you skipped tempering) and chopped cilantro evenly over the eggs. Do not stir.

Tilt the pan and use a spatula to gently lift edges as they set, allowing uncooked egg to run underneath. Cook undisturbed for 2–3 minutes until the bottom is set and lightly golden.

For a classic folded omelet: when the top is mostly set but still slightly moist, run the spatula underneath and fold one side over the other. Cook for another 30–60 seconds to finish, then slide onto a plate. For a full cooked-through omelet, cover the pan with a lid for 30–45 seconds before folding or flipping.

Finish & serve

Taste and adjust seasoning with a pinch of salt or pepper if needed. Garnish with extra chopped cilantro and serve immediately with lime or lemon wedges and buttered toast or pav.