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A royal twist on a classic! This rich and creamy omelette is filled with a fragrant mix of paneer, nuts, and aromatic spices, making it a luxurious and satisfying meal for any time of day.
For 2 servings
Prepare the Mughlai Filling
Prepare the Egg Mixture
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A royal twist on a classic! This rich and creamy omelette is filled with a fragrant mix of paneer, nuts, and aromatic spices, making it a luxurious and satisfying meal for any time of day.
This mughlai recipe takes 30 minutes to prepare and yields 2 servings. At 565.76 calories per serving with 25.49g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch.
Cook the Omelettes
Garnish and Serve
Replace the paneer with an equal amount of cooked minced chicken (keema) or mutton for a hearty meat-filled version.
Increase the amount of green chilli or add a pinch of cayenne pepper along with the other powdered spices for more heat.
Omit the cashews entirely or replace them with toasted sunflower or pumpkin seeds for a similar texture.
Use a plant-based egg substitute (like a chickpea flour omelette), crumbled firm tofu instead of paneer, coconut cream instead of fresh cream, and a neutral oil instead of ghee.
The combination of eggs and paneer provides a high-quality protein boost, which is essential for muscle repair, growth, and maintaining satiety.
Rich in protein and healthy fats from ghee and cashews, this dish provides a steady source of energy, making it a great option for breakfast or brunch to keep you full for longer.
Eggs are a natural source of Vitamin D, B12, and choline, which are crucial for bone health, nerve function, and brain development.
One serving of Mughlai Omelette contains approximately 510-550 calories, primarily from the eggs, paneer, ghee, and cream. The exact count can vary based on the fat content of your ingredients.
Mughlai Omelette is a high-protein dish that provides sustained energy. However, due to the use of ghee, cream, and paneer, it is also high in calories and saturated fat. It's best enjoyed in moderation as a rich, occasional treat within a balanced diet.
Yes, absolutely. The paneer filling can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. This makes the final assembly much quicker.
It pairs wonderfully with buttered toast, soft pav (Indian bread rolls), or a simple green salad to cut through the richness.
This usually happens if the pan isn't hot enough or isn't well-greased. Ensure you are using a good quality non-stick pan, let it heat up properly over low-medium heat, and make sure the ghee coats the entire surface before pouring in the eggs.
While paneer is traditional for this Mughlai recipe, you could substitute it with crumbled halloumi (pan-fried first) or a mild, firm feta cheese for a different flavor profile. Note that this will alter the authentic taste.