Masala Omelette with Whole Wheat Toast
17Min
3Servings
340Cal
MediumLevel
VegetarianKid friendly
Equipment
Knife
Cutting board
Bowl
Whisk
Pan
Spatula
Stove
Toaster
Plate
Ingredients
Ingredients
eggs
4 piece
onion
1 piece
tomato
1 piece
green chili
2 piece
whole wheat bread
4 slice
sunflower oil
1 tablespoon
salt
0.5 teaspoon
black pepper
0.25 teaspoon
butter
1 teaspoon
Instructions
1
Prepare the vegetables
Finely chop the onion, tomato, and green chilies.
5 min
2
Beat the eggs
Crack the eggs into a bowl, add salt and black pepper, and beat until well combined.
2 min
3
Cook the masala omelette
Heat oil in a pan, add the chopped vegetables and sauté for 1 minute. Pour the beaten eggs over the vegetables and cook until set, then fold and cook the other side until golden.
6 min160°Ctimer 6 min
Cook on medium heat to avoid burning the omelette.
4
Toast the bread
Toast the whole wheat bread slices and spread butter on them.
3 min
5
Serve
Serve the masala omelette hot with buttered whole wheat toast.
1 min
Storage
Fridge: 1 days
Reheat: Microwave 1-2 minutes or pan on medium heat
Best served fresh. Toast can be made separately if storing.
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