This Masala Omelette is a quick and delicious breakfast that’s filled with easy-to-find Indian spices and topped with fresh herbs.
Growing up, my family and I weren’t really “breakfast people.”
Typically, we all had different schedules, left the home for work and school at different times, and ate breakfast alone (or skipped it entirely).
A few special times a year, however, I’d wake up to the smell of something delicious happening.
When the scent of spiced eggs wafted through my bedroom door– I knew my dad was making breakfast.
His “breakfast specialty”– eggs scrambled with yellow curry powder– inspired this easy Masala Omelette.
What is an Omelette (or Omelet)?
An omelette is simply eggs that are whisked together, cooked in a pan until the eggs set, and then folded over and served.
Sometimes omelettes are stuffed with other ingredients like cooked veggies, but for this omelette we’re keeping things simple.
What Indian Spices Do I Need?
For this omelette, I use a tandoori masala spice mix.
You could also use the slightly more common garam masala.
If you can’t find either, check the recipe notes to see how to make the mixture at home.
How to Make a Masala Omelette
Start by whisking together the spices, eggs, and milk.
Keep whisking until the eggs are frothy and aerated.
Heat a small nonstick pan over medium heat, and add a little butter.
When the butter has melted, and before it begins to brown, pour the eggs into the pan. Swirl them all around the pan, and then add half the herbs and a pinch of salt.
Resist all urges to touch the eggs– just leave them alone in the pan.
After 2-3 minutes, the eggs will start pull away from the edge of the pan. Once the eggs pull back, go ahead and roll the omelette.
It’s okay to start folding the eggs over while the center of the omelette is still a little runny.
The eggs will continue to cook for a moment after the omelette has been removed from the pan.
Top the finished omelette with the remaining herbs, and serve it right away!
- 2 eggs
- 1 tsp tandoori masala spice mix (See recipe notes for substitution information.)
- ¼ tsp ginger
- ⅛ tsp cayenne pepper
- pinch of turmeric
- 1 oz whole milk
- ½ TB butter or olive oil
- ⅛ tsp sea salt
- small handful fresh herbs: cilantro and diced green onion recommended
- Whisk eggs together with all other ingredients except butter, salt, and herbs.
- Preheat an omelette pan to just under medium heat. Add butter, and let it melt. (Do not let the butter brown.)
- Pour eggs into pan, swirl eggs around pan to spread out the mixture, and then add salt and half the herbs to the center of the mixture. DON’T TOUCH your omelette for about 2-3 minutes.
- Once the edges of the eggs start pulling away from the pan and appear crisp, use a plastic spatula to fold (or roll) the omelette together.
- Remove from heat immediately, even though the inside will still appear runny, because the inside will continue cooking from the heat of the surrounding egg.
- Top with remaining herbs and serve immediately.
Spice mix substitute adapted from: Minimalist Baker