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Indian

Masala omelette

Contains egg (no meat or fish)

A thin, pan-fried egg omelette packed with onion, tomato, green chilli and coriander and seasoned with turmeric and chilli. Common at home and at roadside breakfast stalls.

Masala omelette is an Indian egg dish, ready in about 14 minutes and made with egg and onion. It serves 2 and is rated beginner to cook.

Start cooking
A serving of Masala omelette
Photo: SwingingUvula / Wikimedia Commons · CC-BY-SA-4.0
Prep
8 min
Cook
6 min
Total
14 min
Serves
2
Level
Beginner
Calories
222

Ingredients

2 servings

Equipment

Method

  1. Step 1

    Beat the eggs (opens in a new tab) with the onion (opens in a new tab), tomato (opens in a new tab), green chilli (opens in a new tab), coriander, turmeric (opens in a new tab), chilli powder and salt until frothy.

    Eggs being whisked in a bowl
    How it looks · Photo: Kampus Production on Pexels

  2. Step 2

    Heat half the oil in a frying pan over medium heat. Pour in half the egg (opens in a new tab) mixture and swirl to spread it thinly.

  3. Step 3

    Cook until the underside is golden and the top is nearly set, then flip (or fold) and cook for 30 seconds more. Repeat with the rest of the mixture.

    • 5 min
    • medium heat

    Food safety: Cook until no liquid egg remains if serving young children, pregnant people or older adults.

  4. Step 4

    Serve straight away, on its own or folded into slices of toasted bread.

      A finished dish being plated
      How it looks · Photo: Willians Huerta on Pexels

    About this dish

    Origin
    India · Commonly attributedAlso popular in Pakistan, BangladeshMore food from India
    Dish
    Breakfast · Brunch · Egg dishes
    Cooking method
    Pan-fried
    Taste
    savoury, spicy (chilli heat), fresh
    Diet
    Vegetarian (lacto-ovo) · Dairy-free · No nut ingredients · Keto-style · Low-carb · High-protein
    All labelsVegetarian (lacto-ovo) · Eggetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Dairy-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb · High-protein
    Without the optional extras: No gluten ingredientsWorked out from the ingredients. How labels work
    Good for
    Everyday · Budget-friendly · One-pan
    Cook more with
    Egg · Onion · Tomato · Green chilli · Coriander leaves · Turmeric
    Techniques
    Pan-frying

    Allergens

    • May contain: Milkfrom white bread
    • Contains: Eggsfrom egg, white bread
    • Contains, can be adapted: Wheatfrom white bread
    • Contains, can be adapted: Glutenfrom white bread
    • May contain: Soyfrom white bread
    • May contain: Sesamefrom white bread

    Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

    Nutrition

    222 kcal per serving

    Calculated

    1 serving ≈ 170 g · recipe makes 2

    Where the energy comes from

    • Protein 24%
    • Carbohydrate 9%
    • Fat 67%
    Nutrition per serving and per 100 g
    NutrientPer servingPer 100 g*
    Energy222 kcal131 kcal
    Protein13.2 g7.8 g
    Carbohydrate5 g2.9 g
    Net carbohydrate4 g2.3 g
    Sugars2.5 g1.5 g
    Added sugars0 g0 g
    Fibre1 g0.6 g
    Fat16.5 g9.7 g
    Saturated fat3.7 g2.2 g
    Trans fat0.1 g0 g
    Cholesterol372 mg219 mg
    Sodium728 mg429 mg
    Salt equivalent1.8 g1.1 g
    Vitamins & minerals per serving
    Potassium
    269 mg
    Calcium
    67 mg
    Iron
    2 mg
    Magnesium
    20 mg
    Vitamin A (RAE)
    181 µg
    Vitamin C
    14 mg
    Vitamin D
    2 µg
    Vitamin B12
    0.9 µg
    Folate (DFE)
    58 µg

    How these numbers were made

    • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
    • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
    • Optional ingredients are not included: white bread.
    • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
    • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

    Good to know

    Tips

    • Chop the vegetables very finely so the omelette stays thin and holds together.

    Common mistakes

    • Using watery tomato — seed it, or the omelette won't set and turns soggy.

    Serve with

    • Serve with buttered toast or paratha, ketchup and masala chai.

    Storage

    • Best eaten immediately.

    Variations

    • Bread omelette (India): Street-stall style: the bread is pressed onto the wet omelette and folded so the egg coats it.

    Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

    Recipe DNA

    How this dish is built

    Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

    What the dish is built around

    Main ingredient

    • Egg4 piece · 200 g
    • Onion, finely chopped0.5 piece · 55 g
    • Tomato, seeded and finely chopped0.5 piece · 60 g
    • White bread, toasted (optional)4 slice · 112 g
    Used in steps 1, 4

    Reviews & corrections

    Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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