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A hearty, protein-packed omelette filled with tender shredded chicken, onions, and a hint of Indian spices. Perfect for a quick breakfast or a light, satisfying lunch, ready in under 20 minutes.
In a medium bowl, crack the eggs. Whisk vigorously for about 1 minute until they are light, frothy, and pale in color. This incorporates air and makes the omelette fluffy.
To the whisked eggs, add the finely chopped onion, deseeded tomato, green chilli, and coriander leaves. Stir in the turmeric powder, red chilli powder, garam masala, salt, and freshly ground black pepper. Mix until all ingredients are well combined.
Gently fold the shredded cooked chicken into the egg mixture, ensuring it's evenly distributed without deflating the eggs too much.
Heat 1 tablespoon of oil in an 8-inch non-stick skillet or pan over medium heat. Once the oil is shimmering, pour half of the egg mixture into the pan. Swirl the pan gently to create an even layer.
Cook for 2-3 minutes, or until the edges begin to set and pull away from the sides of the pan. The center should still be slightly runny. Using a spatula, carefully fold the omelette in half.
Cook for another 1-2 minutes, pressing down gently with the spatula to ensure the inside is cooked through. Slide the finished omelette onto a plate.
Repeat the process with the remaining 1 tablespoon of oil and the rest of the egg mixture to make the second omelette. Serve immediately, garnished with extra coriander leaves, alongside toast or pav.
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A hearty, protein-packed omelette filled with tender shredded chicken, onions, and a hint of Indian spices. Perfect for a quick breakfast or a light, satisfying lunch, ready in under 20 minutes.
This indian recipe takes 20 minutes to prepare and yields 2 servings. At 397.57 calories per serving with 27.38g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch.
Sprinkle 2-3 tablespoons of shredded cheddar, mozzarella, or Amul cheese over the omelette just before folding it.
Add 1/4 cup of finely chopped bell peppers (capsicum), mushrooms, or spinach to the egg mixture for extra nutrients and flavor.
Add 1 teaspoon of ginger-garlic paste to the egg mixture for a more pungent and aromatic flavor profile.
For a lower-fat version, use 6-8 egg whites instead of whole eggs.
Combining chicken and eggs provides a powerful dose of high-quality protein, crucial for muscle building, tissue repair, and keeping you feeling full and satisfied for longer.
Eggs are a natural source of Vitamin D, B12, and choline, which supports brain health. The added vegetables like tomatoes and onions contribute Vitamin C, antioxidants, and other essential nutrients.
The high protein content increases satiety, which can help reduce overall calorie intake throughout the day. It's a filling, low-carb meal that supports a healthy metabolism.
One serving of this Chicken Omelette (one omelette) contains approximately 380-400 calories, depending on the type of chicken and amount of oil used. It's a balanced meal with a good amount of protein, fats, and micronutrients.
Yes, it is a very healthy dish. It's packed with high-quality protein from both chicken and eggs, which is essential for muscle repair and satiety. The vegetables add vitamins and fiber. To make it even healthier, use minimal oil and serve with whole-wheat toast.
Any leftover cooked chicken works well. Shredded roasted chicken, boiled chicken, or even leftover tandoori chicken or chicken tikka are excellent choices as they add extra flavor.
Omelettes are best enjoyed fresh and hot. While you can store it in the refrigerator for a day, it may lose its fluffy texture upon reheating. It's better to prepare the vegetable and chicken mixture in advance and cook the omelette just before serving.
Easily! Replace the 100g of chicken with 100g of crumbled paneer (Indian cottage cheese) or 1 cup of sautéed mushrooms for a delicious vegetarian alternative.
This usually happens if the omelette is overcooked and dry, or if you've added too much filling. Cook on medium heat, and fold it when the top is still slightly moist. Using a good non-stick pan and a flexible spatula also helps.