My Go-To Desi Omelet (Masala Omelet)
For over a decade, I've been making some variation of this Desi-Style Masala Omelet. No chopping (thank you, food processor!), and it takes less than 10 minutes to make. This recipe is super nostalgic, well seasoned - thanks to lightly sautéed veggies and the perfect eggs-to-salt ratio - and once you learn it, you’re set for life!
- Prep time
- --
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 large eggs
- 1/4 tsp kosher salt
- 1/4 tsp red chili powder (or cayenne)
- 1/8 tsp black pepper
- 1/2 small yellow or red onion (chopped into 2-3 chunks)
- 1/2 small Roma tomato (chopped into 2 chunks)
- 1 small Serrano or 1 large Indian green chili pepper (sliced or roughly chopped)
- 3 tbsp cilantro leaves ((adding some stems is fine!))
- 2 tbsp neutral oil (such as avocado oil)
- 2 tbsp salted or unsalted butter (sub more oil)
Instructions
- 1
Crack the eggs into a medium bowl and season with the salt, red chili powder (sprinkle this in so it doesn’t clump - Note 1), and black pepper.
- 2
Place the onion, tomato, green chili pepper, and cilantro in a food processor. Pulse to chop just until the mixture is diced (you don’t want finely chopped or watery veggies (~10-12 pulses). You may have to stop to scrape the sides and redistribute the mixture.
- 3
Heat oil in a medium (~12”) nonstick skillet over med-high heat (See Note 2). Add the chopped vegetables mixture. Sauté for 2-3 minutes, until most of the water evaporates from the vegetables.
- 4
Using a rubber spatula, scoop out the vegetables from the pan and add to the eggs. (You don’t need to get every last bit of veggies.) Whisk everything until well combined. (For fluffier eggs, add 1 tbsp of water.)
- 5
If needed, increase heat back to med-high - getting the pan hot is important for crispier edges. Heat butter in the same pan and quickly swirl it around to sizzle and melt. (Note 3) Pour all the omelet mixture in the pan and spread it out evenly. Cook, tilting the pan and pushing the edges with a spatula to distribute the uncooked egg under the outer rim. Let the eggs cook until the edges set and the bottom develops golden brown spots, 2-3 minutes. (You want some browning on the underside before turning.)
- 6
Using the sharp edge of a large, flat spatula, divide the omelet into 3-4 portions (I do this roughly). Then turn each section over. Cook the other side for another 1-2 minutes until it's golden brown yet tender. Serve immediately with paratha or bread.