Masala Omelette

The easiest thing to do is to whip up a few eggs and make a scrambled egg or an omelette. Many times, when I am alone, I whip up an omelette with onions and mushrooms and it is a complete meal. I also add capsicum, spinach and tomatoes. I can have it for breakfast, lunch or dinner. It is healthy, protein-rich, quick and easy to make.

Most times, I chop mushrooms (both oyster and button) finely and stir fry it and keep it in the fridge. I add this to my omelettes or soups and make a quick meal of it. But if you don’t like mushrooms, just leave it out.


3  eggs (or 4 egg whites) – (I avoid the liquid eggs in a box)

1 onion chopped finely

1 chilli chopped finely (1/2 if you want it less spicy)

1 tbsp cilantro (coriander) chopped

2 tbsp chopped stirfried mushrooms (optional)

1/4 capsicum chopped (optional)

1/2 tomato chopped (optional)

2 tbsp spinach chopped finely (optional)

1/2 tsp chilli powder

salt to taste

a few turns of freshly cracked black pepper

1 tbsp oil


Whisk eggs well with salt and pepper. Add all the other ingredients except the oil and whisk well.

Heat a pan. Add oil to the pan and swirl around.

Pour in the egg mixture. Cover and cook on a low flame for 2 -3 minutes till cooked. (If you like it fluffy and slightly wet, slide it onto a plate)

Flip the omelette over and cook for another minute.

Slide it onto the plate and serve hot.



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