Masala Omelette on Toast

Name: Masala Omelette on Toast
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: indian
Ingredients: 6 pcs egg; 1 pcs onion (medium, finely chopped); 1 pcs tomato (small, finely chopped, seeds removed); 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 slices bread; 2 tbsp butter (softened); 1 tbsp oil

RATING

4.4/5(78)

TASTE SCORE

9/10

A quick Indian-style breakfast with fluffy eggs, onion, tomato, green chili, and coriander cooked into a masala omelette and served over crisp buttered toast. It is simple, filling, and perfect for busy mornings.

PREP

10m

COOK

12m

SERVES

1 OMELETTE SERVED ON 2 SLICES OF TOAST

281 cal

SERVINGS

METHOD · 7 STEPS

prep
Chop the vegetables.
Finely chop the onion, tomato, green chili, and cilantro so the omelette cooks evenly and folds easily.
mix · ~2 min
Whisk the egg mixture.
1.Crack the eggs into a bowl.
2.Add onion, tomato, green chili, and cilantro.
3.Add salt, black pepper, red chili powder, and turmeric powder.
4.Whisk until the yolks and whites are fully combined.
TIPWhisk just until smooth; overbeating can make the omelette dense.
fry · ~3 min
Cook the masala omelettes.
1.Heat half the oil and a little butter in a nonstick 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 almost dry, about 2 minutes.
4.Fold the omelette and cook 30 seconds more.
TIPKeep the heat medium so the vegetables soften and the eggs stay tender.
fry
Repeat with the remaining mixture.
Cook three more omelettes the same way, adding the remaining oil and a little butter as needed.
roast · ~3 min
Toast the bread.
1.Toast the bread slices on a hot pan or toaster until golden and crisp.
2.Spread the remaining butter lightly over the warm toast.
assemble
Place the omelette on the toast.
Set one warm masala omelette over each buttered toast slice.
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
Remove the tomato seeds as directed so the egg mixture stays thick and the omelette sets quickly.
2
Stir the bowl before pouring each omelette, since the chopped onion and tomato sink to the bottom.
3
Cook on medium heat only; high heat browns the outside before the onions soften and the center sets.
4
Fold when the top looks almost dry but still slightly glossy for a tender, not rubbery, masala omelette.
5
Toast the bread until quite crisp so it holds the buttery omelette without turning soggy.
6
For busy mornings, chop the onion, chili, tomato, and cilantro the night before and refrigerate separately.
7
Serve immediately after assembling; the contrast of crisp toast and soft omelette is best right away.