Paired with hot coffee / tea and some fruit, this is the quickest breakfast I can rustle up and still feel like I can laze around. This masala omelette recipe is very versatile and you can choose which way you want to go with it. I have given a few options below that I generally rotate through. You may also like these scrambled eggs with mushrooms
Ingredients:
4 eggs 3 tbsp of shallots or minced onions 3 tbsp of finely chopped tomatoes 3 tbsp of finely chopped capsicum (bell pepper) 1 green chilli, deseeded and chopped (see notes) 3 tbsp of finely chopped coriander (cilantro) leaves 1/2 tsp of freshly ground pepper 1/2 tsp of curry powder or garam masala 1/2 tsp of salt (adjust to taste) 2 tsp of oil
How to Make Masala Omelet:
Break the eggs into a large bowl and beat lightly with a fork Add all other ingredients (except oil) and beat again Heat the oil in a small pan and swirl around so it coats it completely Pour half the egg mixture in the pan and cook until the edges curl over and the centre bubbles up. I lightly scramble the centre without breaking the shape so it cooks evenly Gently flip the omelette over and cook for another minute (the centre may be jiggly but the edges would have cooked) The omelette will rise a bit and then fall, making it fluffy and soft Add more pepper powder on top if you prefer Serve hot with toast / ketchup or eat on its own
Notes:
