Indian Masala Omelette is a delicious, desi style omelette that is really quick and easy to whip up. Flavored with Indian spices, vegetables, and cheese, this Indian omelette is deliciously fluffy, and perfect for breakfast. You can pair it with regular sliced bread, Indian style ladi pav or even rotis.
We frequently have eggs for breakfast, and this masala omelette is on regular rotation at our place, right along with half fried eggs, and full fried eggs.
Me and my hubby love the fully loaded version of this omelette with vegetables, herbs & cheese, while my son prefers the basic version flavored with just the spice powders & cheese, and no vegetables. Though we sneak in a few veggies in his omelette every now and then.
But essentially this is an easily adaptable recipe if you want to switch out any ingredients for other ones to suit your tastebuds (see ingredient / recipe notes).
That being said, I strongly recommend using a cast iron pan for making omelettes. This one or any other one. Trust me, it makes a world of a difference in the texture and fluffiness of omelettes. And once you try it, you will not want to make omelettes in anything other than cast iron. I have linked the one I use in the recipe card below.
Jump to:
Ingredients You Need
Ingredient notes
Eggs – I usually use large brown eggs, but you can use white eggs too, if you prefer those.
Spices – I prefer the blend of spices shown above, but you can alter the spices based on your preference.
Vegetables – Here again, I use onions, tomatoes and capsicum, because that’s usually what I always have on hand. But sautéed mushrooms and spinach leaves also make for great additions to egg omelette. You can add the vegetables you prefer. Also, I personally prefer more tomatoes in my omelette vs onions and capsicums, but again you can adjust the quantity of vegetables based on your preference.
Green chilli & coriander leaves – Both these things are optional, but I always add chopped chillies because I prefer the additional spice, and chopped coriander leaves, because they add a very fresh flavor to the omelette.
Cheese – I could have written cheese as optional, because in a way it is, as you can make this omelette without cheese, and it will still be delicious. I skip cheese often enough, when I don’t have it on hand. But I recommend trying it with at-least a light sprinkling of cheese every now and then – it truly elevates the taste!
Oil / butter – You can adjust the quantity of oil / butter based on your preference, but I recommend not going too low on it, because it helps the omelette get fluffy.
How to Make Masala Omelette (Step by Step)
Preparation for omelette
- In a small bowl, break the eggs, add salt & spice powders, and mix everything together, using a whisk or a fork.
- Once the spice powders are mixed in, add in the chopped vegetables, green chilli & chopped coriander leaves, and mix them in too.
Making masala omelette
- In a skillet (preferably cast iron, of a certain size – see notes below), add half the quantity of oil you are planning to use, spread it over the skillet, and lightly heat it up for 30-60 seconds.
- Then pour the egg mixture in the skillet, spread out the veggies evenly if you want to, and then add the shredded mozzarella cheese on top, before the mix starts getting cooked.
- Cover and cook for about 1-2 minutes on medium heat, till the cheese has melted, and the bottom has firmed up a little.
- Then flip the egg to the other side, and now add the rest of the oil from the sides.
- Cook for another minute or so, till the egg is fully cooked, and then turn off the heat, and take the omelette off the pan.
Notes
- Cast iron skillets make the best omelettes, so it’s ideal to use them. Especially because the kind and size of the skillet influences the texture, and fluffiness of the omelette.
- I usually make a double egg omelette, so an 8 inch cast iron skillet (with high sides) is perfect for me. It doesn’t spread out the egg mixture too thin, and properly fluffs up the omelette.
Serving Suggestion
Serve hot with regular sliced bread, Indian pav, or even roti.
Frequently Asked Questions
You can make an omelette with just a single egg or more eggs, this is up to you. I usually make a double egg omelette, and use an 8 inch cast iron pan to get the texture and fluffiness I love.
You can spice an omelette just with salt and pepper, or use additional spices like those used in this masala omelette, like chilli powder, garam masala powder, coriander powder & cumin powder.
Omelettes taste even more delicious when infused with spices, and flavored with veggies, herbs & cheese. Onions, tomatoes, capsicums, mushrooms, and even spinach leaves taste great in an omelette.
Yes, it’s ideal to always flip omelettes.
It’s not required, but you can if you want to. I usually add milk to egg mixture when making Savory French Toast.
More egg recipes to try..
⭐️ Instant Pot Hard Boiled Eggs
⭐️ Pressure Cooker Soft Boiled Eggs
⭐️ Full Fried Egg Recipe (video)
⭐️ Quick Half Fried Eggs (video)
As always, I hope you found this recipe useful. If you did, please let me know your rating ⭐️ and feedback 📲 in the comments below, or simply rate the recipe right on the recipe card. I’d really appreciate it. ❤️
📖 RECIPE
Masala Omelette Recipe
Equipment
Ingredients
- 2 large eggs
- ¼ teaspoon salt
- ¼ teaspoon red chilli powder
- ¼ teaspoon garam masala powder
- ¼ teaspoon coriander powder
- ⅛ teaspoon cumin powder
- ⅛ teaspoon turmeric powder (haldi)
- 2 tablespoon chopped tomatoes
- 1 tablespoon chopped onions
- 1 tablespoon chopped capsicum
- ½ green chilli chopped (optional)
- coriander leaves chopped (optional)
- ½-1 tablespoon oil or butter
- 1-2 tablespoon shredded mozzarella cheese or as required
Instructions
Preparation for omelette
- In a small bowl, break the eggs, add salt & spice powders, and mix everything together, using a whisk or a fork.
- Once the spice powders are mixed in, add in the chopped vegetables, green chilli & chopped coriander leaves, and mix them in too.
Making masala omelette
- In a skillet (preferably cast iron, of a certain size – see note #1), add half the quantity of oil you are planning to use, spread it over the skillet, and lightly heat it up for 30-60 seconds.
- Then pour the egg mixture in the skillet, spread out the veggies evenly if you want to, and then add the shredded mozzarella cheese on top, before the mix starts getting cooked.
- Cover and cook for about 1-2 minutes on medium heat, till the cheese has melted, and the bottom has firmed up a little.
- Then flip the egg to the other side, and now add the rest of the oil from the sides.
- Cook for another minute or so, till the egg is fully cooked, and then turn off the heat, and take the omelette off the pan.
- Serve hot with regular sliced bread, Indian pav, or even roti.
Notes
- Cast Iron skillet + size of skillet – Cast iron skillets make the best omelettes, so it’s ideal to use them. Especially because the kind and size of the skillet influences the texture, and fluffiness of the omelette. I usually make a double egg omelette, so an 8 inch cast iron skillet (with high sides) is perfect for me. It doesn’t spread out the egg mixture too thin, and properly fluffs up the omelette.
- Eggs – I usually use large brown eggs, but you can use white eggs too, if you prefer those.
- Spices – I prefer the blend of spices used in this masala omelette, but you can alter the spices based on your preference.
- Vegetables – Here again, I use onions, tomatoes and capsicum, because that’s usually what I always have on hand. But sautéed mushrooms and spinach leaves also make for great additions to egg omelette. You can add the vegetables you prefer. Also, I personally prefer more tomatoes in my omelette, so that’s what I’ve gone with, but again you can adjust the quantity of vegetables based on your preference.
- Green chilli & coriander leaves – Both these things are optional, but I always add chopped chillies because I prefer the additional spice, and chopped coriander leaves, because they add a very fresh flavor to the omelette.
- Cheese – I could have written cheese as optional, because in a way it is, as you can make this omelette without cheese, and it will still be delicious. I skip cheese often enough, when I don’t have it on hand. But I recommend trying it with at-least a light sprinkling of cheese every now and then – it truly elevates the taste!
- Oil / butter – You can adjust the quantity of oil / butter based on your preference, but I recommend not going too low on it, because it helps the omelette get fluffy.
Nutrition
Video Recipe
If you’d like FREE recipes and meal prep ideas delivered directly to your email inbox every Friday in one short email, then subscribe to the Foodie Friday list HERE, and never run out of ideas on what to cook over the weekend or prep for the week ahead. 🙂
Leave a Reply