Pakistani
Masala omelette
Fluffy eggs with onion, tomato and chilies.
- 15minutes
- 9servings
- 314kcal each
- 15gprotein
Ingredients
The amounts here and inside every step follow this number.
- Eggs 14
- Onions 2¼
- Tomatoes 2¼ medium
- Green chilies 2¼
- Cooking oil 2¼ tbsp
- Bread 18 slices
From the cupboard
- Salt and a pinch of chili powder
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.
In this step
- Onions2¼
- Tomatoes2¼ medium
- Green chilies2¼
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.
In this step
- Eggs14
- Green chilies2¼
- Onions2¼
- Tomatoes2¼ medium
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.
In this step
- Cooking oil2¼ tbsp
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.
In this step
- Bread18 slices
Ready when: Warm, crisp toast.
Cook Masala omelette from what you already have.
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