Now this is truly Madras and Manassas mixed together in the fluffy, golden, goodness of eggs. It has a touch of ginger and garlic and for those cheese lovers adding some shredded cheese in is also an option. The earliest omelets are believed to have originated in ancient Persia, so this recipe is also a throwback to my mother’s ancestry.

Ingredients (Masala Omelette)

  • 3 Eggs (well beaten)
  • 1 small onion (finely diced)
  • 1/2 Tomato (chopped)
  • 1 inch stick Ginger (grated)
  •  Garlic (2 cloves)
  • Cilantro 1 tsp
  • Vegetable oil

Method

Prep Time: 5 min

Cook Time: 10 min

(Serves 2)

  1. Fry the onions till translucent and golden. Add grated ginger and finely chopped garlic and fry.
  2. Then add chopped tomatoes, cilantro, and salt. For a kick, you can add a jalapeno as well. Fry until all the vegetables have softened.
  3. Now add the beaten eggs. Gently push cooked portions from the edges toward the center with a spatula so that uncooked eggs can reach the hot pan. Continue cooking, tilting the pan, and gently moving cooked portions as needed.
  4. When the top of the surface of eggs has thickened and no visible liquid egg remains, flip over.
  5. Serve either as a circle or a “flipped over down the middle”.
  6. Enjoy!