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Masala Omelet

Meherwan Irani | June 6, 2018

This recipe comes to us from our friend Chef Meherwan Irani. His flavorful take on a traditional omelet will switch up your old morning routine. According to Chef Irani, omelets in India are cooked longer than the French style, with simple ingredients like chilies for a bright, fresh heat that will wake up your palate. Add tomato and cilantro for color as well as for acidity and a pinch of turmeric for a wonderful golden yellow color.

Prep Time
5 minutes
Cook Time
5 minutes
Cook it With Our
masala omelet


  • 2 eggs
  • 1 green chili, chopped thin
  • ¼ cup tomatoes, diced
  • 2 tablespoons cilantro
  • ⅛ teaspoon turmeric powder
  • ½ teaspoon salt
  • ½ tablespoon butter


  1. Heat a Cast Iron Skillet over medium-low heat. 
  2. Crack eggs into a bowl. Add salt and turmeric, beat well. 
  3. When skillet is hot, add half of the butter and the chopped green chili. Fry the chili for a few seconds then add tomato. Add the remaining butter and then begin to pour in the egg. 
  4. Mix the egg around a few times to incorporate the masala into the egg and, using a spatula, press the edges towards the middle while rotating and tilting the pan so that the omelet is evenly spread. 
  5. Sprinkle the cilantro over the omelet and cook for a minute on medium heat. 
  6. Flip the omelet over and fry the other side for 1 minute. 
  7. Serve hot with toast or muska pav. 
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Contributed By: Meherwan Irani
Meherwan Irani is a three-time James Beard Nominated chef and is the owner of Chai Pani Restaurant Group. The group encompasses restaurants in Asheville, North Carolina and Atlanta, Georgia as well as Spicewalla spice company. 


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