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Breakfast & sehri

Masala Omelette Recipe

مصالحہ آملیٹ بنانے کا طریقہ

Pakistani desi omelette packed with onion, tomato, green chilli and coriander, cooked flat in oil until set and browned on both sides.
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Illustration of Masala Omelette

Prep

10 min

Cook

8 min

Total

18 min

Serves

2

Difficulty

Easy

Spice

Mild

The desi omelette is the everyday breakfast egg in Pakistani homes: flat, well cooked, browned on both sides and full of chopped onion, tomato and green chilli. Unlike a soft French omelette it is meant to be firm enough to tear with a paratha. The vegetables go raw into the beaten egg, so chopping them small is the only real skill involved.

Ingredients

2 servings

For 2 servings

Measures

Method

  1. Crack the eggs into a bowl, add the salt, chilli powder, turmeric if using, black pepper and milk if using, and beat with a fork until the whites and yolks are fully mixed and a little frothy.

  2. Stir in the onion, tomato, green chillies and coriander.

  3. Heat the oil in a 9-inch frying pan on medium heat until it shimmers. Pour in the egg, tilt to spread it evenly and leave it alone.

    ⏱ 1 min

  4. Cook until the edges set and the underside is golden, lifting the edges with a spatula now and then so the runny egg flows underneath.

    ⏱ 3 min

  5. Flip the omelette in one go (slide it onto a plate and turn it back into the pan if that's easier) and cook the second side until browned and firm.

    ⏱ 2 min

  6. Cut in half and serve straight away.

Tips for the best result

  • Scoop the seeds out of the tomato. The watery centre makes the omelette soggy and hard to flip.
  • For a fluffier omelette, cook it smaller and thicker in a 7-inch pan with a lid on for the first 2 minutes.

Common mistakes

  • Adding salt to the chopped vegetables and leaving them. They release water into the egg; mix everything just before cooking.
  • Cooking on high heat. The outside burns while the onion inside stays raw.

How to serve

Serve with paratha or toast, ketchup and a cup of chai.

Storing and reheating

Best eaten hot. A cold omelette keeps a day in the fridge and works in a sandwich or paratha roll.

Nutrition and cost

Worked out from the ingredients, not measured in a lab. Treat both as a rough guide.

Per serving Estimate

Calories
300kcal
Protein
14g
Fat
23g
Carbs
9g
Fibre
2g
Sodium
730mg

Estimated from USDA FoodData Central, SR Legacy (April 2018), public domain values for the raw ingredients (100% of the recipe by weight had data). Deep-frying oil is counted at 20%; bones and water lost in cooking are not subtracted, so bone-in and fried dishes can read high. Not medical advice. Method

Cost per servingEstimate

≈ Rs 71

Whole dish ≈ Rs 145 · 98% of ingredients by weight priced

From the Pakistan Bureau of Statistics weekly SPI, week ended 29 Oct 2026. Spices, herbs and some vegetables are not in the SPI and are left out unless you add your price, so the real cost is a little higher. How this works

Masala Omelette: questions people ask

Why does my omelette stick to the pan?

The pan or oil was not hot enough when the egg went in, or the pan is scratched. Heat the oil until it shimmers first and use a non-stick or well-seasoned iron pan.

Should I add milk or water to an omelette?

A tablespoon of milk makes it slightly softer, but it is optional. Much more than that makes the omelette watery and harder to flip.

Serve it with, and similar recipes

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Read this recipe in Urdu: مصالحہ آملیٹ بنانے کا طریقہ

https://handi.danixsoft.com/recipes/masala-omelette · Handi, DanixSoft