Parsi Mamlet
A fluffy, savory Parsi-style omelette packed with finely chopped onions, tomatoes, and fresh herbs. This classic breakfast dish is wonderfully light yet satisfying, perfect with a side of buttered toast.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Egg Base
- b.In a large mixing bowl, crack the 8 eggs. Add the milk and whisk vigorously for 2-3 minutes. The goal is to incorporate as much air as possible, so whisk until the mixture is light, pale, and very frothy.
- 2
Step 2
- a.Add Vegetables and Spices
- b.To the frothy eggs, add the finely chopped onion, deseeded tomato, green chilies, and coriander leaves.
- c.Add the ginger-garlic paste, turmeric powder, red chili powder, salt, and freshly ground black pepper.
- d.Gently fold everything together with a spatula until just combined. Do not overmix, as this will deflate the air you whisked in.
- 3
Step 3
- a.Cook the Mamlet
- b.Heat a 8-inch non-stick skillet over medium heat. Add 1 tablespoon of butter and swirl to coat the pan as it melts and foams.
- c.Pour one-quarter of the egg mixture into the hot pan. Let it cook undisturbed for 2-3 minutes, until the edges begin to set and the bottom is a light golden color.
- d.Once the top is mostly set but still slightly moist, use a spatula to gently fold the mamlet in half.
- e.Press down lightly and cook for another 1-2 minutes, flipping once, until it's cooked through and golden brown on both sides.
- 4
Step 4
- a.Repeat and Serve
- b.Slide the finished mamlet onto a plate. Wipe the pan with a paper towel if necessary.
- c.Repeat the process with the remaining butter and egg mixture to make three more mamlets.
- d.Serve immediately while hot and fluffy, traditionally with buttered toast or soft pav bread.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For an extra fluffy mamlet, use room temperature eggs as they whip up with more volume.
- 2Deseeding the tomatoes is crucial to prevent the egg mixture from becoming watery and soggy.
- 3Cook on a steady medium heat. High heat will brown the outside too quickly, leaving the inside raw.
- 4A non-stick pan is highly recommended for easy flipping and to prevent the mamlet from sticking.
- 5Serve immediately, as the mamlet will naturally deflate as it cools down.
- 6For a richer, more authentic flavor, you can use ghee instead of butter for cooking.
Adapt it for your goals.
Ingredient
Add 1/4 cup of finely chopped mushrooms or bell peppers along with the onions for extra vegetables.
FlavorFlavor
For a cheesy twist, sprinkle 2 tablespoons of grated cheddar or Amul cheese over the mamlet just before folding it.
SpiceSpice
Incorporate 1/4 teaspoon of garam masala into the egg mixture for a warmer, more complex spice profile.
Why this is on our healthy list.
High in Protein
Eggs are a complete protein source, essential for muscle repair, growth, and overall body function. One mamlet provides a significant portion of your daily protein needs.
Rich in Vitamins and Minerals
Packed with fresh vegetables like onions, tomatoes, and coriander, this dish is a good source of Vitamin C, Vitamin A, and antioxidants that support immune health.
Energy Boosting
The combination of protein from eggs and healthy fats from butter provides sustained energy, making it an excellent meal to start your day or overcome a midday slump.
Frequently asked questions
A single Parsi Mamlet, made according to this recipe, contains approximately 280-320 calories. This is an estimate and can vary based on the exact size of the eggs and the amount of butter used.