Pakistani
Masala omelette
Fluffy eggs with onion, tomato and chilies.
- 15minutes
- 4servings
- 314kcal each
- 15gprotein
Ingredients
For 4 servings.
- Eggs 6
- Onions 1
- Tomatoes 1 medium
- Green chilies 1
- Cooking oil 1 tbsp
- Bread 8 slices
What you will need
Non-stick frying pan, Bowl and fork, Flat spatula, Toaster or tawa
Method
-
1
Chop the vegetables 4 min
Chop the onion, tomato (remove the watery seeds) and green chili very finely.
Ready when: Tiny, even pieces.
-
2
Whisk the eggs 2 min
Whisk the eggs with salt and chili powder until frothy, then stir in the vegetables.
Ready when: Light and foamy.
-
3
Cook 3 min
Heat the oil on medium. Pour in half the egg mix and tilt the pan to spread it. Cook without stirring.
Ready when: Edges are set and the top is almost dry.
-
4
Fold and finish 2 min
Fold in half with the spatula and cook 1 more minute. Slide onto a plate and make the second omelette.
Ready when: Golden outside and just set inside.
-
5
Toast and serve 3 min
Toast the bread and serve with the omelette and ketchup or chutney.
Ready when: Warm, crisp toast.
Cook Masala omelette from what you already have.
The app checks your pantry first, scales the recipe for your table, builds the shopping list for what is missing and keeps the timers running while you cook.
