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.


Published by


Daughter, Wife, Mother, Teacher, Student! Love to cook and bake, eat and travel. Continue to learn!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s