Masala Omelet
- 2 eggs
- 1 green chili, chopped thin
- ¼ cup tomatoes, diced
- 2 tablespoons cilantro
- 1/8 teaspoon turmeric powder
- ½ teaspoon salt
- ½ tablespoons butter
- Heat a small cast iron skillet over medium-low heat.
- Crack eggs into a bowl. Add salt and turmeric, beat well.
- When skillet is hot, add half of the butter and the chopped green chili. Fry the chili for a few seconds then add tomato. Add the remaining butter and then begin to pour in the egg.
- Mix the egg around a few times to incorporate the masala into the egg and, using a spatula, press the edges towards the middle while rotating and tilting the pan so that the omelette is evenly spread.
- Sprinkle the cilantro over the omelette and cook for a minute on medium heat.
- Flip the omelette over and fry the other side for 1 minute.
- Serve hot with toast or muska pav.
This recipe comes to us from our friend Chef Meherwan Irani. His flavorful take on a traditional omelet will switch up your old morning routine.
“Omelettes in India are often cooked much, much more than the French would permit, but somewhere between the masala and the copious amounts of butter this gem of a breakfast pleases in a way no ordinary omelette can. We keep our masala omelette simple. Green chilies are a must for a bright, fresh heat that will wake up your palate. We add tomato and cilantro for color as well as for acidity and herbaceousness, and the pinch of turmeric will give your eggs a wonderful golden yellow color - just don’t add too much!” -Meherwan Irani
Prep Time
5 minutes
Cook Time
5 minutes
Servings
1
Ingredients
- 2 eggs
- 1 green chili, chopped thin
- ¼ cup tomatoes, diced
- 2 tablespoons cilantro
- 1/8 teaspoon turmeric powder
- ½ teaspoon salt
- ½ tablespoons butter
Preparation
- Heat a small cast iron skillet over medium-low heat.
- Crack eggs into a bowl. Add salt and turmeric, beat well.
- When skillet is hot, add half of the butter and the chopped green chili. Fry the chili for a few seconds then add tomato. Add the remaining butter and then begin to pour in the egg.
- Mix the egg around a few times to incorporate the masala into the egg and, using a spatula, press the edges towards the middle while rotating and tilting the pan so that the omelette is evenly spread.
- Sprinkle the cilantro over the omelette and cook for a minute on medium heat.
- Flip the omelette over and fry the other side for 1 minute.
- Serve hot with toast or muska pav.
Contributed By
Meherwan Irani
Meherwan Irani is a three-time James Beard Nominated chef and is the owner of Chai Pani Restaurant Group. The group encompasses restaurants in Asheville, North Carolina and Atlanta, Georgia as well as Spicewalla spice company.
Related Recipes
Masala Omelet
By Meherwan Irani
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 1
Ingredients
- 2 eggs
- 1 green chili, chopped thin
- ¼ cup tomatoes, diced
- 2 tablespoons cilantro
- 1/8 teaspoon turmeric powder
- ½ teaspoon salt
- ½ tablespoons butter
Preparation
- Heat a small cast iron skillet over medium-low heat.
- Crack eggs into a bowl. Add salt and turmeric, beat well.
- When skillet is hot, add half of the butter and the chopped green chili. Fry the chili for a few seconds then add tomato. Add the remaining butter and then begin to pour in the egg.
- Mix the egg around a few times to incorporate the masala into the egg and, using a spatula, press the edges towards the middle while rotating and tilting the pan so that the omelette is evenly spread.
- Sprinkle the cilantro over the omelette and cook for a minute on medium heat.
- Flip the omelette over and fry the other side for 1 minute.
- Serve hot with toast or muska pav.
Recipe by Meherwan Irani for Lodge Cast Iron at http://lodgemfg.businesscatalyst.com/recipe/masala-omelet