Masala Omelets is jazzed up with tomatoes, onions, spice powders and other ingredients to make a mouth-watering breakfast. Kick-start your day with a cup of chai and a masala omelet.
Total Time: 10 minutes
Preparation Time: 5 minutes
Active Cooking Time: 5 minutes
Yield: 1 servings
2 tablespoon onion finely chopped
1 tablespoon tomato finely chopped
1 tablespoon green capsicum finely chopped
1/2 teaspoon green chili finely chopped
1 tablespoon fresh coriander finely chopped
1/8 teaspoon turmeric powder
1/4 teaspoon kashmiri chili powder
2 tablespoon milk, salt to taste
1 teaspoon ghee
Crack eggs into a medium bowl. Add 1 tablespoon water, and salt and pepper. Whisk with a fork until egg whites are incorporated into yolks.
Mix in all the remaining ingredients except ghee in the eggs and whisk well.
Place an 8- to 9-inch skillet (preferably nonstick or seasoned carbon steel) over high heat. Add ghee and spread it all over the pan.
Pour in egg mixture and reduce heat to medium. With the back of a fork or a heatproof rubber spatula, whisk eggs around skillet until the bottom begins to set. This takes only a few seconds.
Tilt skillet and either bang or flip egg over itself. Use fork or spatula if necessary to complete folding in half or thirds. Angle the skillet and a serving plate together, and flip omelet onto plate.