Sometimes you just need to whip up something fast. Maybe you’re short on time, or simply too tired to cook a full meal. This quick masala omelette recipe is the perfect solution. Made with a few simple ingredients that everyone has in their kitchen, it’s flavorful, filling, and ready in minutes.
Masala omelette is my go-to breakfast recipe when my husband and I feel like having something savory. It pairs so well with a cup of chai! Nothing better to enjoy while watching something on a lazy Sunday morning. It’s quick to make and keeps you satisfied until lunch.
If you’re interest in an egg recipe a bit fancier that takes just 10 minutes more than masala omelette, try egg bhurji. Same ingredients, but with spices.
It also makes a great snack.
I usually enjoy it with bread (toasties) or the famous ladi pav, the popular bread of Mumbai. Of course, you could also serve it with some greens for a continental touch.
Please refer to the recipe card for tips on making the perfect fluffy quick masala omelette. To show you how quick this recipe really is, I’m skipping the ingredient explanations. Honestly, nothing much is needed here. It’s an “all-throw-and-mix” kind of recipe.
Quick Masala Omelette Recipe
Ingredients
- 4 eggs
- bit of oil neutral oil, for cooking
- bit of butter for cooking
- 1 small tomato core removed, finely diced
- 1 small red onion finely diced
- handful fresh coriander leaves roughly chopped
- 1 green chili cut into pieces
- salt to taste
Instructions
- Crack open 4 eggs. Add salt to taste and whisk until well combined. Foam will appear on the surface. Set aside for at least 15 minutes.
- In the meantime, prepare your ingredients as directed in the ingredient list.
- After 15 minutes, add a handful fresh coriander leaves, 1 small tomato, 1 small red onion and 1 green chili (adjust to your spice level).
- Heat a pan over medium heat. Once the pan is hot (you should feel the heat when you hover your hand above it), add a bit of oil and a bit of butter. The butter should melt into the oil so it doesn’t burn. Pour in enough of the egg mixture to cover the surface of the pan.
- NOW, HOW TO MAKE A FLUFFY OMELETTE?The mixture should bubble on the surface. This means the pan is hot enough. DO NOT wait until the egg mixture is completely dry. Flip the omelette once the bottom has cooked evenly. Cook the other side for 2–3 minutes. You will notice the omelette suddenly puff up. Flip it once more to check that the other side is lightly browned.
- Set aside and repeat the process with the remaining mixture (if any). Enjoy!
Notes
Why do we add salt before cooking the omelette?
Eggs are mostly proteins and water. Salt breaks down some of the egg proteins, slightly weakening their structure. This can make the omelette more tender and less rubbery. Also, salt draws out a tiny amount of water from the eggs, which can help make the omelette a little fluffier when cooked because the water turns to steam.Other TIPS:
- You can skip the tomatoes and red onions if you prefer. I also love making masala omelette with just coriander and green chili.
- If you do add fresh tomatoes, it’s best to remove the pulp, as it can release too much water when mixed with the eggs.
- You can also add spices for extra flavor. The most common are black pepper, red chili powder, turmeric powder, or even chili flakes. Adjust the spices to your taste to create your perfect masala omelette!
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Easy and delicious!
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