Papadum Omelette
A delightful twist on the classic omelette! Fluffy eggs are mixed with crunchy, roasted papadum, onions, and spices for a savory breakfast or quick snack that's full of texture and flavor.
For 2 servings
4 steps. 10 minutes total.
- 1
Step 1
- a.Prepare Papadum and Vegetables
- b.Hold a papadum with tongs and roast it over an open gas flame for about 15-20 seconds per side, flipping continuously until it's crisp and lightly charred. Alternatively, microwave on high for 30-45 seconds.
- c.Once cooled, gently crush the roasted papadums with your hands into small, bite-sized pieces. Set aside.
- d.Finely chop the onion, deseeded tomato, green chili, and coriander leaves.
- 2
Step 2
- a.Create the Egg Mixture
- b.In a medium bowl, crack the eggs and whisk vigorously for 1-2 minutes until they are light, frothy, and pale in color.
- c.Add the chopped onion, tomato, green chili, turmeric powder, red chili powder (if using), salt, and black pepper to the eggs.
- d.Whisk again until all the vegetables and spices are evenly distributed.
- 3
Step 3
- a.Combine and Cook the First Omelette
- b.Just before cooking, gently fold the crushed papadum and chopped coriander leaves into half of the egg mixture in a separate small bowl. This prevents the papadum from getting soggy.
- c.Heat 1 tbsp of ghee in a non-stick skillet over medium heat. Once the ghee is hot, pour in the egg mixture.
- d.Cook for 2-3 minutes, until the edges begin to set and the bottom is golden. Use a spatula to lift the edges and let the uncooked egg flow underneath.
- e.Once the top is almost set, carefully fold the omelette in half. Cook for another minute, then slide it onto a plate.
- 4
Step 4
- a.Cook the Second Omelette and Serve
- b.Add the remaining 1 tbsp of ghee to the skillet.
- c.Mix the remaining crushed papadum and coriander into the rest of the egg mixture.
- d.Pour the mixture into the hot pan and repeat the cooking process.
- e.Serve both papadum omelettes immediately while hot and crispy, with a side of buttered toast or a warm roti.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1To maintain maximum crunch, add the crushed papadum to the egg mixture right before pouring it into the pan.
- 2Cook the omelette on medium-low heat to ensure the eggs cook through without burning the exterior.
- 3Be cautious with salt. Papadums are inherently salty, so you'll need less salt than in a typical omelette.
- 4For a fluffier omelette, whisk the eggs until they are very light and airy before adding other ingredients.
- 5Use a non-stick pan to ensure the omelette doesn't stick and can be folded easily.
Adapt it for your goals.
Cheesy Papadum Omelette
Add 1/4 cup of grated cheddar or Amul cheese to the egg mixture for a rich, gooey texture.
Vegetable Loaded OmeletteVegetable-Loaded Omelette
Incorporate finely chopped bell peppers, mushrooms, or spinach for added nutrients and flavor.
Spicy Masala VersionSpicy Masala Version
Add 1/4 teaspoon of garam masala and a pinch of chaat masala to the egg mixture for a more robust, spicy flavor profile.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, essential for muscle repair, growth, and overall body function. The urad dal in the papadum also contributes to the protein content.
Rich in Vitamins and Minerals
This omelette provides essential nutrients like Vitamin D, B12, and selenium from eggs, and antioxidants from the onions, tomatoes, and spices.
Boosts Satiety
The high protein and healthy fat content helps you feel full and satisfied for longer, which can aid in weight management by reducing overall calorie intake.
Frequently asked questions
One serving of Papadum Omelette (one omelette) contains approximately 280-320 calories, depending on the size of the eggs and the amount of ghee used.