Indian Masala Omelette
Fluffy eggs scrambled Indian-style with sautéed onions, tomatoes, and fresh cilantro. A vibrant weeknight breakfast that's spiced without the heat—serve with grilled chicken and cherry tomatoes if you have them.
- Total time
- 12 min
- Servings
- 2
- Calories
- 185
- Protein
- 12g
Ingredients
- 4 whole eggs
- ½ medium, diced onion
- 1 medium, diced tomato
- ¼ cup, chopped cilantro
Instructions
- 1
Heat oil in a skillet over medium-high until shimmering, about 90 seconds.
- 2
Add diced onion and cook, stirring, until softened and golden, 3–4 minutes.
- 3
Add diced tomato and cook until it breaks down slightly, about 2 minutes.
- 4
Whisk eggs with salt and pepper, then pour into the skillet and stir gently.
- 5
Cook until eggs are mostly set but still slightly wet on top, 2–3 minutes.
- 6
Fold omelette in half, scatter cilantro on top, and slide onto a plate.
Tools you’ll need
- 10-inch non-stick skillet
- whisk
- spatula
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
