Masala Omelette
by Nigella. Featured in NIGELLA BITESIntroduction
Feel free to add ingredients: grated ginger is good, as is chopped fresh mint or, indeed, dried. You can eat this, flat on the plate, with a knife and fork, or roll it up inside a chapatti that you've just warmed through in the microwave. I love this with what's often called Coriander Chutney — this is not a 1,000 miles away from my Coriander and Jalapeno Salsa.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
Feel free to add ingredients: grated ginger is good, as is chopped fresh mint or, indeed, dried. You can eat this, flat on the plate, with a knife and fork, or roll it up inside a chapatti that you've just warmed through in the microwave. I love this with what's often called Coriander Chutney — this is not a 1,000 miles away from my Coriander and Jalapeno Salsa.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 1
- 1 teaspoon vegetable oil
- 1 spring onion (finely sliced)
- 1 - 2 fresh red chilli (or green), to taste
- 1 clove garlic (microplaned or finely chopped)
- ¼ teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 large eggs (beaten)
- 1 sprinkling of freshly chopped fresh coriander (to serve)
- 1 teaspoon vegetable oil
- 1 scallion (finely sliced)
- 1 - 2 fresh red chile (or green), to taste
- 1 clove garlic (microplaned or finely chopped)
- ¼ teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 large eggs (beaten)
- 1 sprinkling of freshly chopped cilantro (to serve)
Method
- Preheat the grill.
- Heat the oil in a non-stick frying pan 20-27 cm / 8-11 inches in diameter, and fry the spring onion, chilli, garlic and turmeric until soft. Add the other spices and fry for another minute, stirring occasionally, then add the beaten eggs, swirling the pan to help the eggs set underneath.
- When the omelette is nearly set, flash it under the hot grill to finish it off, and serve with chapattis, and fresh coriander.
- Preheat the grill.
- Heat the oil in a non-stick frying pan 20-27 cm / 8-11 inches in diameter, and fry the scallion, chilli, garlic and turmeric until soft. Add the other spices and fry for another minute, stirring occasionally, then add the beaten eggs, swirling the pan to help the eggs set underneath.
- When the omelette is nearly set, flash it under the hot grill to finish it off, and serve with chapattis, and cilantro.
Additional Information
For gluten free serve the omelette without the chapattis.
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
For gluten free serve the omelette without the chapattis.
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
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Show more commentsA traditional Indian masala omlette has chopped onion, chopped tomato, finely cut green chillies and chopped fresh coriander leaves. The eggs are lightly whisked with salt and all the chopped ingredients are then stirred into the egg. The mixture is then poured into the oil in a frying pan and left to cook until it has set and cooked to a pale golden colour below. It is then flipped over like a pancake and allowed to cook for a minute or so, until the egg starts to puff up and the edges begin to rise up slightly. It is flipped over on to the plate so that the underside faces up.
This is a tasty recipe but by no means new! My mother, and her mother before her, have been making this for donkeys of years.It is commonly eaten for breakfast by Asians, especially in the colder season as a winter warmer with steaming masala chai. Thanks for sharing Nigella; brings back lovely memories!
For egg free masala omelette , I use flax powder and gram flour instead of the egg. It tastes really good and it is protein packed.
Many thanks for adding gluten free instructions on this and your other recipes. For those of us who can't eat it, it is a blessing. If you really want a place in heaven, perhaps you could devise a bread recipe, without using 101 different flours, that doesn't taste like cardboard or disappear into a pile of crumbs after a couple of hours in a sandwich?
I love this and make it often for a light dinner, finishing it off with some siracha sauce, chopped mint and coriander, all wrapped in a tortilla. Yum!
I rediscovered this recipe recently and haven't looked back. In a soft wrap with HP sauce (taking a leaf out of Nigella's book, from the TV version of this recipe - how's that for a mixed message?) Between this and the wonderful Eggs in Purgatory, weekend breakfast can be really exciting with the most simple of ingredients!
This is a long standing breakfast/lunch/dinner favourite. It is quick and filling. I have recently taken to a hybrid between this and Nigella's Mexican Scrambled Eggs, adding the cumin, coriander and tumeric to the spring onions and chilis before throwing in the eggs and tortilla chips of that recipe. Amazing!