Tamil Omelette

Name: Tamil Omelette
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 8 pcs egg (large); 1 pcs onion (medium, finely chopped); 2 pcs green chili (finely chopped); 8 pcs curry leaves (fresh, roughly torn); 1 pinch turmeric powder; 1 pinch black pepper (freshly ground); 1 pinch salt; 4 tsp oil; 2 tbsp coriander leaves (fresh, chopped, for garnish)

RATING

4.3/5(62)

TASTE SCORE

8/10

A quick, flavorful South Indian omelette studded with finely chopped onions, green chilies, and fresh curry leaves. Lightly spiced with turmeric and pepper, this fluffy egg dish comes together in under 15 minutes and pairs wonderfully with rice and sambar or folded into a warm paratha.

PREP

COOK

SERVES

1 PIECE

196 cal

SERVINGS

INGREDIENTS

For 4 servings

8 pcsegg · large1 pcsonion · medium, finely chopped2 pcsgreen chili · finely chopped8 pcscurry leaves · fresh, roughly torn1 pinchturmeric powder1 pinchblack pepper · freshly ground1 pinchsalt4 tspoil2 tbspcoriander leaves · fresh, chopped, for garnish

NUTRITION · PER SERVING

196

CALORIES · 1 PIECE

Protein13g · 27%

Carbs4g · 8%

Fat14g · 64%

Fiber1g

Sugar2g

Saturated fat4g

Cholesterol372mg

Sodium181mg

Potassium201mg

Phosphorus209mg

How we calculate →

METHOD · 5 STEPS

prep · ~1 min
Crack and beat the eggs.
1.Crack all 8 eggs into a large mixing bowl.
2.Add salt, black pepper, and turmeric powder.
3.Whisk vigorously with a fork until pale yellow and lightly frothy, about 30 seconds.
mix · ~1 min
Fold in the aromatics.
1.Add the finely chopped onion, green chili, and torn curry leaves to the beaten egg mixture.
2.Mix gently until the bits are evenly distributed — do not overmix.
TIPCurry leaves release their best fragrance when torn, not left whole.
fry
Cook the first omelette.
1.Place a small nonstick pan over medium-low heat and add 1 teaspoon oil.
2.Let the oil warm for 20 seconds, then pour in one-quarter of the egg mixture.
3.Swirl the pan gently so the eggs spread evenly, about 6 inches wide.
TIPMedium-low heat is key — high heat browns the eggs too fast and dries them out.
fry · ~5 min
Cook until set, then flip.
1.Cook undisturbed until the edges are set and the underside is golden brown, about 2-3 minutes.
2.Slide a spatula underneath and flip the omelette in one confident motion.
3.Cook the second side for another 2 minutes until lightly golden and fully cooked through.
serve
Transfer, garnish, and repeat.
1.Slide the omelette onto a plate and scatter a small handful of fresh coriander leaves on top.
2.Wipe the pan with a paper towel, add 1 teaspoon oil, and repeat with the remaining egg mixture to make 4 omelettes total.
TIPServe immediately — omelettes deflate as they cool. Keep finished ones in a warm oven if needed.

PRO TIPS

What to keep in mind.

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

1
Tearing the curry leaves, not chopping them, unlocks their signature aroma.
2
Use medium-low heat to prevent the turmeric from turning the omelette brown before it's set.
3
Don't overmix the aromatics into the eggs—just fold gently to keep the omelette airy.
4
Let the pan reheat for 20 seconds after wiping between batches to ensure even cooking.
5
Serve immediately; omelettes lose their puffiness quickly as they cool.
6
If making ahead, keep cooked omelettes in a warm oven (170°F) on a baking sheet, uncovered.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Use a nonstick pan and reduce oil to 1/2 teaspoon per omelette for a lighter version that still stays moist.

high protein

High-protein

Add 2 tablespoons of finely shredded chicken or crumbled paneer per omelette for extra protein without dominating the South Indian flavors.

vegan

Vegan

Replace eggs with a chickpea flour batter (1 cup besan + 1/4 cup water + 1/2 tsp salt) and cook the same way for a protein-rich, egg-free alternative.

HEALTH BENEFITS