Green Garlic Omelette

Name: Green Garlic Omelette
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: indian
Ingredients: 8 pcs egg; 80 g green garlic (finely chopped, tender stalks and leaves); 1 pcs onion (small, finely chopped); 1 pcs green chili (finely chopped); 2 tbsp cilantro (finely chopped); 1 pinch black pepper; 1 pinch red chili powder; 1 pinch turmeric powder; 0.5 tsp salt; 4 tsp oil (for cooking the omelettes)

RATING

4.4/5(68)

TASTE SCORE

8/10

Fresh green garlic gives this simple omelette a mild, grassy bite that feels right at home on an Indian breakfast table. Quick to make and lightly spiced, it works well with toast, roti, or a cup of chai.

PREP

10m

COOK

10m

SERVES

1 PIECE

207 cal

SERVINGS

METHOD · 5 STEPS

prep · ~5 min
Chop the vegetables.
1.Finely chop the green garlic.
2.Finely chop the onion and green chili.
3.Chop the cilantro and keep everything ready.
TIPUse only tender green garlic stalks and leaves so the omelette stays soft and fresh-tasting.
mix · ~3 min
Beat the egg mixture.
1.Crack the eggs into a bowl.
2.Add green garlic, onion, green chili, cilantro, black pepper, red chili powder, turmeric powder, and salt.
3.Beat well until the yolks and whites are fully mixed and the vegetables are evenly spread through the eggs.
fry · ~3 min
Cook the first omelette.
1.Heat 1 tsp oil in a small pan over medium heat.
2.Pour in one-fourth of the egg mixture and spread it gently.
3.Cook until the base sets and the top is nearly dry, about 2 minutes.
4.Flip and cook the other side for 30 to 45 seconds.
TIPKeep the heat medium so the eggs stay tender and the green garlic does not burn.
fry · ~7 min
Cook the remaining omelettes.
Repeat with the remaining oil and egg mixture to make 3 more omelettes. Cook each one the same way until just set and lightly golden.
serve
Serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use only the tender green garlic leaves and soft stalks; older bulbs can turn sharp and stringy in the omelette.
2
Beat the eggs until fully uniform before cooking so the chopped onion and green garlic stay evenly suspended.
3
Let the pan reach medium heat before pouring; too-cool oil makes the omelette stick and turn dense.
4
Cook until the top looks almost dry before flipping to keep the omelette intact despite the added vegetables.
5
If the onion is very watery, squeeze it lightly after chopping so the egg mixture does not loosen too much.
6
For breakfast prep, chop the green garlic, onion, chili, and cilantro ahead, but beat them into the eggs just before cooking.
7
Leftover omelette keeps well in the fridge for a day and reheats best in a covered pan on low heat, not the microwave.