Masala Omelette

Ingredients

• 3 large free-range eggs
• 1 small red onion (approx 80g), finely diced
• 1 medium ripe tomato (approx 100g), seeds removed, finely diced
• 1 green finger chili, finely chopped (deseed for mild)
• 1 tbsp (15ml) fresh coriander, finely chopped
• ¼ tsp ground cumin
• ¼ tsp ground turmeric
• ¼ tsp Kashmiri chili powder or mild paprika
• ¼ tsp fine sea salt
• 1 tsp (5ml) ghee or neutral oil
• 1 pinch freshly cracked black pepper

Smart Substitutions

• ↔Use 2 whole eggs + 2 egg whites to cut fat by 5g while keeping protein high
• ↔Add 30g crumbled paneer or feta inside for an extra 7g protein and calcium boost

How to Cook

1. 1

   Crack the eggs into a bowl. Add salt, cumin, turmeric, chili powder, and black pepper. Whisk vigorously for 45 seconds until the mixture is frothy and uniform in colour — no streaks of white should remain.

   1 min

   Vigorous whisking incorporates air for a fluffier omelette. A fork works, but a small balloon whisk is even better.

2. 2

   Fold in the diced onion, tomato, green chili, and fresh coriander into the egg mixture. Stir to combine evenly.

   1 min

   Patting the diced tomato with paper towel first removes excess moisture that can make the omelette soggy in the centre.

3. 3

   Heat ghee in a 20–22cm non-stick skillet over medium heat until shimmering. Pour in the egg mixture and immediately reduce heat to medium-low. Do not stir — let the bottom set undisturbed.

   3 min

   Medium-low heat is the secret to a tender omelette. High heat makes eggs rubbery and sets them before you can fold.

4. 4

   Once the edges look set and the top is 80% cooked but still slightly glossy, fold the omelette in half or thirds with a spatula. Slide immediately onto a warm plate and serve.

   1 min

   Remove from heat 5 seconds before you think it is done — residual heat in the pan will finish the centre perfectly.