Masala omelette
A golden omelette speckled with onion, tomato, chile and cilantro, the fifteen-minute dinner for one that tastes like far more effort.
- 15 min total
- 15 min hands-on
- Follow-a-recipe easy
- Serves 1
- About $1.63 a serving
- 500 calories
- Vegetarian
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 1 servings.
- 2 tbsp red onions, finely chopped
- ½ Roma tomato, finely chopped
- ½ jalapeño, finely chopped
- 1 tbsp cilantro, chopped
- 3 large eggs
- 2 slices white bread
- 1 tsp butter
From your pantry
- ¼ tsp salt
- 1 pinch ground turmeric
- 1 pinch cayenne pepper
- 2 tsp vegetable oil
Each serving has about 500 calories, 24 g protein, 33 g carbs and 29 g fat, and costs about $1.63 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No red onions? White onions or yellow onions work.
- No cilantro? Fresh parsley works.
- No butter? Ghee works.
Steps
Tap an underlined word for a quick explanation.
the onion, tomato, jalapeño and cilantro.
Finely chop. Finely chopping means cutting food into small pieces, a little bigger than minced, about the size of a lentil. Small pieces spread their flavor through the dish and cook quickly.
How you’ll know: Nothing is bigger than a lentil, and the pile looks like confetti rather than paste.
the eggs, salt, turmeric and cayenne in a bowl until frothy, then stir in the vegetables and cilantro.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Chop. Chopping means cutting food into bite-size pieces that don’t need to be neat. Keep them roughly the same size so everything cooks evenly.
How you’ll know: Your pieces are about half an inch and roughly alike, even if none of them are pretty.
Toast the bread and butter it.
Heat the oil in an 8-inch nonstick over medium heat. Pour in the egg mixture and spread the vegetables out evenly.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heat
Cook without stirring until the edges are set and the bottom is , 2 to 3 minutes.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Medium heatTimer: 2 min 30 sec
Dolly’s tip: Lift an edge with your spatula to peek at the color underneath.Flip the omelette with a wide spatula and cook 1 minute more, until no wet egg is left in the middle.
Medium heatTimer: 1 min
Dolly’s tip: Nervous about flipping? Slide it onto a plate, put the pan upside down over it and turn both over together.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
it in half and serve with the buttered toast.
Fold. Folding means mixing gently by scooping from the bottom and turning it over the top, instead of stirring hard. It keeps light mixtures airy and soft things like berries or herbs in one piece.
How you’ll know: You use slow, wide strokes and stop as soon as there are no streaks left.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
More dinners like this
Cottage cheese scrambled eggs
15 min
Eggs and soldiers
15 min
Pizza omelette
15 min
Chana chaat (Indian chickpea salad)
15 min
30-minute dinners ›Vegetarian dinners ›What to make with eggs and tomatoes ›