Spicy Masala Omelette

with chilli, turmeric & onions


Masala Omelette (3)

A Spicy Masala Omelette is usually my ‘go to’ late weekend breakfast and is something my mother always made for us in India as well. The combination of ground spices, chillies and eggs just works. Lightly crisp around the edges, moist eggs and with fiery chilli kick. Mum would serve us masala omelette with soft white bread and some sweet chilli sauce or ketchup. Or sometimes even rolled in hot chapattis. And that’s exactly how I like it even now. You can stuff it in some toast too. Just increase the chilli heat if you would like a touch more spice.


  1. Add the chopped onions, green chillies, coriander, chilli and turmeric powder to a bowl. Give it a mix. Break in the eggs and whisk lightly. Season to taste.

  2. Heat the oil in a large non stick frying pan.  Pour in one-third of the egg mix in the pan. Give it a quick swirl making sure to distribute it evenly across the pan. Cook the underside for a minute on medium heat till it sets, is light brown and slightly crisp around the edges. Flip the omelette over and cook for a further minute on medium heat. Set aside & keep warm. Repeat and fry two more masala omelettes.

    Masala Omellette

    Fold over the ready masala omelette, pour over the lemon juice and serve stuffed in bread or rolled up in chapatti. And dunk in sweet chilli sauce or tomato ketchup.

  • littlebrownbird

    My nana would make this for me. One of my favourites!

    • maunika

      Mine too! The perfect brekkie option with a good dose of chilli & coriander. Thanks N x

  • http://akulovetravel.blogspot.com/ zila

    Hi Maunika…

    Nice recipe..wanna to try it!!

  • Samhita Vidyala

    Hi Maunika, nice recipe…..looks yummy

    • Maunika Gowardhan

      Thank you:)

  • James

    Great recipe! Easy to make and came out delicious.

  • http://www.culinarytravels.co.uk/ Culinary Travels

    A regular brunch dish here. Absolutely delightful served with homemade paratha.

  • Corinne Lebens

    How many inches wide, or other measurement, is the frying pan you use to make these? I’m wondering how large is large, exactly.

  • Shruti Venkatesh

    Hi Maunika. You’ve missed mentioning tomatoes in the method but thanks for your recipe. Will be trying it soon. ?

    • Maunika Gowardhan

      As it mentions you can add it if you wish. Its optional. Enjoy!

  • Mikel

    This recipe was perfect, thank you! We didn’t have chapattis so I served it with naan. I served this with a side of tropical fruit and mango juice for breakfast. My husband loved it.

    • Maunika Gowardhan

      Thank you thank you!!

  • http://www.chevronsandeclairs.com/ supal {chevrons & éclairs}

    Going to make this for brunch today! Thanks so much 🙂

  • Wayne Long

    After watching the video my question was answered. But the recipe as written is very confusing,

    “1 green chilli finely chopped”. I’m not a chili expert, but in my 83 years I have never seen a variety of pepper named green chili. I could be wrong. Yes, there are over a dozen or more peppers the color green, but they have a name. In this case it was Bird Eye.

    I will be trying this. This is not to be considered a derogatory message, just expressing my pet peeve on the use of green pepper in a recipe.

    Thanks for the recipe.

  • Adam

    I added a little cheese on top and it tasted great!!

    • Maunika Gowardhan



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