Breakfast

Masala Omelette

Name: Masala Omelette
Prep time: 12 min
Total time: 12 min
Yield: 1 serving
Ingredients: 3 large, about 165 g Egg; 40 g Onion; 60 g Tomato; Half a green chilli, finely chopped Fresh red chilli; A quarter teaspoon Ground turmeric; A quarter teaspoon Ground cumin; A handful, chopped Fresh coriander; 1 tsp (5 g) Rapeseed oil; To taste Salt

The Indian roadside omelette: eggs beaten with onion, tomato, green chilli, turmeric and coriander, cooked flat and thin. 22 g of protein for 308 kcal.

Calories: 308kcal
Protein: 22g
Fat: 21g
Carbs: 6g

Per serving, makes 1. 12 minutes of work. Published 8 September 2026.

Allergens

Eggs

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Masala Omelette, plated and ready to serve. — The finished recipe. Masala Omelette

Ingredients 1 to 6 for masala omelette arranged separately on a dark worktop. — Ingredients 1 to 6. 3 large, about 165 g Egg. 40 g Onion (Finely chopped. It goes in raw, so keep the pieces small.). 60 g Tomato. Half a green chilli, finely chopped Fresh red chilli. A quarter teaspoon Ground turmeric. A quarter teaspoon Ground cumin

Ingredients 7 to 9 for masala omelette arranged separately on a dark worktop. — Ingredients 7 to 9. A handful, chopped Fresh coriander. 1 tsp (5 g) Rapeseed oil. To taste Salt

Masala Omelette, preparation step 1: Deseed and dice the tomato. Beat the eggs with the onion, tomato, chilli, turmeric, cumin, coriander and salt. — Step 1. Deseed and dice the tomato. Beat the eggs with the onion, tomato, chilli, turmeric, cumin, coriander and salt.

Masala Omelette, preparation step 2: Heat the oil in a 24 cm non-stick pan over a medium heat and pour the whole mixture in, swirling so it covers the base thinly. — Step 2. Heat the oil in a 24 cm non-stick pan over a medium heat and pour the whole mixture in, swirling so it covers the base thinly.

The finished masala omelette. — Step 3. Cook for two minutes until the underside is golden and the top has nearly set, then flip it in one piece and give it another minute. Fold in half to serve.

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Ingredients

Egg3 large, about 165 g
Onion40 g
Finely chopped. It goes in raw, so keep the pieces small.
Tomato60 g
Fresh red chilliHalf a green chilli, finely chopped
Ground turmericA quarter teaspoon
Ground cuminA quarter teaspoon
Fresh corianderA handful, chopped
Rapeseed oil1 tsp (5 g)
SaltTo taste

Method

Deseed and dice the tomato. Beat the eggs with the onion, tomato, chilli, turmeric, cumin, coriander and salt.
Heat the oil in a 24 cm non-stick pan over a medium heat and pour the whole mixture in, swirling so it covers the base thinly.
Cook for two minutes until the underside is golden and the top has nearly set, then flip it in one piece and give it another minute. Fold in half to serve.

Worth knowing

Cooked thin and flipped, rather than folded soft. The raw onion softens in the two minutes it gets and stays a little crunchy, which is the point.
The vegetables barely register in the numbers. Nearly all of the 308 kcal is the three eggs.

Other breakfast recipes that share ingredients with this one, or every breakfast between 300 and 450 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.