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indian style masala omelette served in a plate, with 2 Indian style ladi pav on the side

Masala Omelette Recipe

quick and easy recipe for making Indian masala omelette that is fluffy and delicious
Course Beginner Recipes, Breakfast
Cuisine Indian
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 1
Calories 273kcal


  • 2 large eggs
  • ¼ teaspoon salt
  • ¼ teaspoon red chilli powder
  • ¼ teaspoon garam masala powder
  • ¼ teaspoon coriander powder
  • teaspoon cumin powder
  • 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


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.



  1. 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.
  2. Eggs - I usually use large brown eggs, but you can use white eggs too, if you prefer those.
  3. Spices - I prefer the blend of spices used in this masala omelette, but you can alter the spices based on your preference.
  4. 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. 
  5. 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.
  6. 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!
  7. 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.



Calories: 273kcal | Carbohydrates: 6g | Protein: 17g | Fat: 20g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 384mg | Sodium: 943mg | Potassium: 264mg | Fiber: 2g | Sugar: 3g | Vitamin A: 861IU | Vitamin C: 14mg | Calcium: 152mg | Iron: 3mg