Breakfast · Delhi

Masala Omelette

The Delhi dhaba breakfast: a thin omelette packed with onion, green chilli and coriander, with buttered toast on the side.

Prep 5 min · Cook 5 min · Total 10 min · Serves 1

Ingredients

Omelette

• 2 Eggs
• ½ Small onion, finely chopped
• 1 Green chilli, finely chopped
• 1 tbsp Coriander leaves, chopped
• 1 pinch Turmeric
• ¼ tsp Red chilli powder
• ¼ tsp Salt
• 2 tsp Oil

To serve

• 2 Slices of bread

Method

1. Beat the eggs. Beat the eggs in a bowl with a fork until no streaks of white are left. Mix in the onion, chilli, coriander, turmeric, chilli powder and salt.
2. Cook. Heat the oil in a frying pan over medium heat and pour in the eggs, tilting the pan so they spread thin. Cook until the top is nearly set.
3. Flip. Slide a flat spatula underneath, flip and cook the other side for 30 seconds to a minute.
4. Serve. Toast the bread in the same pan while it's still hot. Fold the omelette and eat with the toast and a squeeze of ketchup.

Tips

Chop the onion really fine, or the omelette tears when you flip it. If flipping scares you, cover the pan for a minute and fold it in half instead.