Indian Style Masala Omelette Recipe

In my mother's vegetarian kitchen, eggs were the only non-vegetarian treat we were allowed to make. Of course, there was the no non-veg rule on Tuesdays and Fridays and mom fasted on Mondays and Thursdays. Somehow, some auspicious day or the other always fell on the intervening Wednesday. Invariably, then, the only days of the week we were actually allowed to make eggs were the weekends. Hence, our Sunday evening dinners would end up being masala omelettes.

Indian Style Masala Omelette Recipe

I still remember how much we'd look forward to these Sunday dinners. My mom absolutely refused to have anything to do with cooking eggs. So, dad would man the stove and make the omelettes. It was our family's version of the barbecue grill. My granny would chop up onions, green chillies and corriander. I got to help break the eggs. It was very satisfying to take a spoon or a fork and crack at the egg gently till it opened up and then whisk the yellow and white together till they became one yellow batter. Being able to help in my way in making our Sunday treat made me feel all grown up.

Indian Style Masala Omelette Recipe

We always ate the masala omelette with bread or pav and ketchup. My father and brother liked to put ketchup on one side of the pav or on one bread and make a sandwich out of it. I liked to make bite sized pieces of the bread, break a bite of the omelette with it and dip it in ketchup and eat it. You can also eat it rolled up in a paratha or roti. Any way you eat it, this little treat will not fail to satisfy your tastebuds!

Indian Style Masala Omelette Recipe

Preparation Time: 10 minutes

Cooking Time: 3 minutes per omelette

Makes: 4 omelettes

Ingredients:

4 eggs (6 eggs if you're using only the egg white)

1 tsp garam masala or chicken masala

1/4 cup finely chopped onion

1 tsp finely chopped green chilly

1 tsp finely chopped fresh corriander

4 tsps vegetable oil/ ghee

Salt to taste

Method:

In a large bowl, crack open the eggs. 

Add in the salt and garam masala and mix till it forms a uniform mixture. Use a fork and whisk vigorously to remove any lumps the masala might make.

To this add the chopped onions, chillies and corriander. Mix well.

Heat oil on a shallow frying pan. 

Pour about 1/4th of the egg mixture and spread till it forms a thin layer. Cook till golden brown on one side. It will easily come off the pan when you put in the spatula if it's done. 

Flip and cook for 30 seconds.

Serve hot with bread/ pav and ketchup.