Masala omelette with kachumber salad
18 min · 20 g protein · 265 cals / serving
India's favourite breakfast-stall omelette: eggs beaten with red onion, tomato, green chili, cilantro, turmeric and garam masala, cooked thin and golden with crisp lacy edges, then folded and served with a cool, crunchy kachumber of cucumber, tomato and onion in lime. Fragrant, spicy and done in ten minutes.
Ingredients
Omelette
- 4 large eggs
- 1/2 cup liquid egg white
- 1/2 small red onion, finely chopped
- 1 small tomato, seeded and finely chopped
- 1–2 green chili pepper, finely chopped
- a small handful fresh cilantro, chopped
- 1/4 tsp turmeric
- 1/4 tsp garam masala
- 1/3 tsp salt
- 2 tsp canola oil
Kachumber
- 1/2 cucumber, diced
- 1 medium tomato, diced
- 2 tbsp red onions, finely chopped
- 2 tsp lime juice
- a pinch ground cumin, toasted if you have time
Steps
- Beat the eggs and egg whites in a bowl, then stir in the onion, tomato, chili, cilantro, turmeric, garam masala and most of the salt.
- Toss the cucumber, tomato and onion for the kachumber with the lime juice, cumin and the rest of the salt.
- Heat half the oil in a nonstick frying pan over medium-high heat. Pour in half the egg mixture and swirl so it spreads thin. Cook without stirring until the bottom is golden and lacy and the top is nearly set, about 2 minutes, then flip (or fold in half) and cook 30–60 seconds more. Slide onto a plate and make the second omelette the same way.
- Serve each omelette folded, with the kachumber alongside.
Good to know
How spicy?
One green chili with its seeds gives a gentle warmth; two give a proper kick. Seed them, or swap in a little red bell pepper, for no heat at all.
How is it eaten in India?
Often folded into buttered toast or a pav roll as a street-food sandwich, with ketchup or green chutney. A slice of whole-wheat toast or a small roti on the side is a good match.
Per
- Calories
- 74
- Protein
- (32%)
- 6 g
- Fat
- (51%)
- 4 g
- Carbohydrates
- (17%)
- 3 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 170 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 529 kcal goes into the pot and 759 g of ingredients comes out as about 720 g of food: 74 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.