Masala Omelet

MasalaOmelet

I’ve been experimenting with Indian omelets lately, after watching the amazing 100 Foot Journey. It’s only recently that I’ve cooked omelets at all, having previously just made messy scrambles instead. After watching that movie, though, I resolved to learn the proper technique for a smooth, fluffy omelet. The keys are a good, small nonstick pan, low heat, and lots of shaking and stirring to ensure large curds don’t form. It’s remarkably easy and delicious, all it takes is a little practice. Plus, while learning, even the mistakes come out delicious.

First, crack three eggs into a small bowl, sprinkle the garam masala on top of the eggs, add a pinch of salt, and beat until frothy. The frothier your eggs, the fluffier they will be. You can use a fork in a pinch, but a proper whisk definitely makes for a better final product.

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Start by adding a half tablespoon of butter to a nonstick skillet (preferably 8″) on medium heat. Once the butter has melted, add the vegetables and cook until the onions are almost translucent. Reduce heat to medium low and wait about fifteen seconds for the onions to cook and the pan to cool off slightly.

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Add the eggs and immediately start shaking the pan back and forth with your left hand while stirring with a spatula in your right. Occasionally run the spatula around the outside of the pan to scrape the edges. The more you keep the eggs moving, they slower and more evenly they’ll cook. You’ll see a lot of chefs cook on a high heat, but I like cooking slower and more evenly, for a creamier omelet. After about 30 seconds, the eggs will start to set, and shaking won’t really fill the pan with runny egg anymore. Use your spatula to ensure the eggs are evenly spread out around the pan, and wait. The top should be slightly moist. This is where you would add your cheese if you wanted cheese in your omelet.

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After about another 20 seconds, the eggs should be fully cooked. Scrape around the sides to loosen the omelet, hold the pan over your plate, and gently roll the omelet onto itself then onto the pan. Or you can fold 1/3 onto itself, then tip and slide it onto a plate, finishing the second fold as you do so. Sprinkle with basil and serve.

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Masala Omelet
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Ingredients
  • 3 eggs
  • 1 teaspoon garam masala
  • 1 pinch salt
  • ½ Tablespoon butter
  • 1 Tablespoon diced green pepper
  • 1 Tablespoon diced onion
  • 2 Tablespoons diced tomato
  • 2 teaspoons minced fresh basil
Instructions
  1. First, crack three eggs into a small bowl, sprinkle the garam masala on top of the eggs, add a pinch of salt, and beat until frothy.
  2. Add a half tablespoon of butter to a nonstick skillet on medium heat. Once the butter has melted, add the vegetables and cook until the onions are almost translucent. Reduce heat to medium low and wait about fifteen seconds for the onions to cook and the pan to cool off slightly.
  3. Add the eggs and immediately start shaking the pan back and forth with your left hand while stirring with a spatula in your right. Occasionally run the spatula around the outside of the pan to scrape the edges. After about 30 seconds, the eggs will start to set, and shaking won't really fill the pan with runny egg anymore. Use your spatula to ensure the eggs are evenly spread out around the pan, and wait 20 seconds for the eggs to finish cooking.
  4. Once fully cooked, scrape around the sides to loosen the omelet, hold the pan over your plate, and gently roll the omelet onto itself then onto the pan. Sprinkle with basil and serve.

 

{ 2 comments… add one }
  • mimi June 6, 2015, 7:43 am

    Fabulous! I’ve never thought of an Indian-inspired omelet before!!! Sounds delicious!

    Reply
    • Cooking Madly June 6, 2015, 11:27 am

      Thank you, it is! In looking into them, it turns out that they’re very common in India, and sold by vendors at railway stations through windows to people on the train.

      Reply

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