Masala Omelet

This recipe comes to us from our friend Chef Meherwan Irani. His flavorful take on a traditional omelet will switch up your old morning routine. According to Chef Irani, omelets in India are cooked longer than the French style, with simple ingredients like chilies for a bright, fresh heat that will wake up your palate. Add tomato and cilantro for color as well as for acidity and a pinch of turmeric for a wonderful golden yellow color.



Prep time

5 minutes

Cook time

5 minutes



Cook it with our

Classic Cast Iron Skillet


  • 2 eggs
  • 1 green chili, chopped thin
  • ¼ cup tomatoes, diced
  • 2 tablespoons cilantro
  • ⅛ teaspoon turmeric powder
  • ½ teaspoon salt
  • ½ tablespoon butter


  1. Heat a Cast Iron Skillet over medium-low heat.
  2. Crack eggs into a bowl. Add salt and turmeric, beat well.
  3. When skillet is hot, add half of the butter and the chopped green chili. Fry the chili for a few seconds then add tomato. Add the remaining butter and then begin to pour in the egg.
  4. Mix the egg around a few times to incorporate the masala into the egg and, using a spatula, press the edges towards the middle while rotating and tilting the pan so that the omelet is evenly spread.
  5. Sprinkle the cilantro over the omelet and cook for a minute on medium heat.
  6. Flip the omelet over and fry the other side for 1 minute.
  7. Serve hot with toast or muska pav.

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