Masala omelette recipe
A quick and easy meal, this dish requires minimum preparation and can be served with either paratha or even toast. If you are cooking for one, still make two omelettes – one to enjoy straight away and the second to make into a sandwich the next day. A masala omelette sandwich must be made with white bread and salted butter. Tomato ketchup is equally important.
This recipe is from Asma’s Indian Kitchen: Home-cooked food brought to you by Darjeeling Express by Asma Khan, published by Pavilion Foods. Photography by Kim Lightbody.
Ingredients
For the sandwich- 2 slices of white bread
- 1 generous amount of salted butter (for spreading)
- 1 good squeeze of tomato ketchup
- 4 medium eggs
- 2 green chillis
- 2 spring onions (scallions), finely chopped
- 4 tbsp finely chopped tomatoes
- 4 tbsp chopped coriander (cilantro) leaves (or any other herb)
- 0.2 tsp freshly ground black pepper
- 0.5 tsp salt (adjust to taste)
- 2 tbsp melted butter or oil
Details
- Cuisine: Indian
- Recipe Type: Omelette
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 5 mins
- Serves: 2
Step-by-step
- In a bowl, beat the eggs. If you prefer not to eat the green chillis, chop them into pieces large enough to see so that you can remove them later. If you enjoy eating chillis, finely chop them.
- Add the chopped chillis to the beaten eggs in the bowl along with all the other ingredients, except the butter or oil.
- In a small non-stick frying pan (skillet), heat 1 tbsp of the butter or oil over a medium heat.
- Add half the egg mixture to the pan and leave to ‘set’ before gently folding the omelette over to cook through.
- Slide the omelette from the pan onto a plate and keep warm. Repeat for the second omelette.
- To make the omelette sandwich, butter two slices of white bread with a generous amount of salted butter. Place the folded omelette on top of one slice of buttered bread. Squeeze a generous amount of tomato ketchup over the omelette filling before covering with the second slice of buttered bread.
This recipe is from Asma’s Indian Kitchen: Home-cooked food brought to you by Darjeeling Express by Asma Khan, published by Pavilion Foods. Photography by Kim Lightbody.
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