For over a decade, I’ve been making some variation of this Desi-Style Masala Omelet. No chopping (thank you, food processor!), and it takes less than 10 minutes to make. This recipe is super nostalgic, well seasoned – thanks to the perfect eggs-to-salt ratio – and once you learn it, you’re set for life!

Desi Omelette stacked on a plate alongside some toasted bread.Desi Omelette stacked on a plate alongside some toasted bread.

Key Tips for Masala Omelet (aka Desi Omelet)

Any guest who’s stayed at my house overnight has probably had some variation of this Omelet for breakfast (with Parathas if I really like them). It’s quick and mindless, and always met with compliments.

When I first got married, I remember googling how to make a Desi-style omelet—and finding nothing like the one I grew up with. Over the years, I recreated that flavor but kept making the recipe quicker, easier, and tastier. Here’s what’s stood the test of time:

  1. Lightly sauté the veggies. Sometimes I skip this step, but when I take the extra couple of minutes, it does enhance flavor.
  2. Use the right salt-to-egg ratio. For me, the perfect eggs-to-salt ratio for veggie-inclusive omelets is 1/4 tsp kosher salt for every 3 eggs.
  3. Cook the eggs in butter. It’ll leave everyone wondering how your omelets taste so good!
  4. Don’t skimp on the butter or oil. A good Desi Omelet should be glistening, not sad and dry-looking.
  5. For fluffy omelets, use the right sized pan. A splash of water in the egg mixture helps too.

Step 1 – Gather Ingredients

  • You’ll need standard omelet ingredients:
Desi Omelette IngredientsDesi Omelette Ingredients

Step 2 – Prep Eggs

My usual, everyday workflow:

  1. Heat up the pan.
  2. While it heats, chop veggies.
  3. Start sautéing veggies. Meanwhile, whisk eggs. I know we usually start the eggs once the veggies are on the skillet, but to reduce any anxiety within the recipe, I’ve whisked the eggs first.😇
  4. Add veggies to eggs.
  5. Cook.
  • Crack the eggs into a medium bowl and season with the salt, red chili powder and black pepper. To prevent the red chili pepper from clotting, sprinkle it in evenly or mix it with 1 tsp water before adding.
Eggs cracked in a bowl topped with seasoning ready to be whisked to make Desi OmeletteEggs cracked in a bowl topped with seasoning ready to be whisked to make Desi Omelette
Eggs and seasonings whisked together in a bowl for Desi Omelette.Eggs and seasonings whisked together in a bowl for Desi Omelette.

Step 3 – Chop and Sauté veggies

  • Most mornings, my temperament doesn’t allow for chopping the veggies by hand, but you can, of course, chop the veggies by hand.
  • Pulse to chop just until diced (~10-12 pulses in my food processor). For even chopping, you may have to stop to scrape the sides and redistribute the mixture.
Vegetables in food processor ready to be chopped.Vegetables in food processor ready to be chopped.
Finely chopped vegetables in a food processor to make Desi Omelette.Finely chopped vegetables in a food processor to make Desi Omelette.
  • Lightly sauté the veggies. There are no rules here. If you prefer your veggies to stay juicy, sauté only for a couple minutes. But you can even let them brown and it’ll still be tasty in a slightly different way!
Sautéeing finely cheopped vegetables in a skillet with oil to make Desi Omelette.Sautéeing finely cheopped vegetables in a skillet with oil to make Desi Omelette.
Sautéed vegetables in a skillet to make Desi Omelette.Sautéed vegetables in a skillet to make Desi Omelette.

Step 4 – Combine

  • Scoop out the veggies and whisk with the eggs. I’ve tried simply pouring the eggs on top of the veggies, but they’re not as well-distributed.
  • If you like your omelet fluffier, add 1 tbsp of water. The water puffs into steam and makes for fluffier eggs. Plus, we’re compensating for moisture loss from the veggies being sautéed.
Whisking eggs with sautéed vegetables to make Desi Omelette.Whisking eggs with sautéed vegetables to make Desi Omelette.
Whisked eggs with vegetables in a bowl.Whisked eggs with vegetables in a bowl.

Step 5 – Cook the Omelet

  • If you want to cook it all at once, you’ll need at least a 12″ skillet. If using anything narrower, you may need to divide the mixture between two batches.
  • Get the pan hot, then add the butter. It should sizzle and start swirling around the skillet. If you’re worried about browning the butter, add a bit of oil, which gives it a higher smoke point.
  • Pour all the omelet mixture. It will also start sizzling immediately. Cook, pushing the edges with a spatula to distribute the uncooked egg under the outer rim. Let cook until the edges set and the bottom starts to develop golden brown spots.
Pouring whisked egg mixture into a skillet with melted butter.Pouring whisked egg mixture into a skillet with melted butter.
  • Before turning, divide the omelet into 3-4 portions (I do this roughly).
  • Note: While the photos might show a cohesive, round omelet, mine is usually little craggly-edged and irregular.
Desi omelette in a skillet.Desi omelette in a skillet.
Flipping Desi Omelette in a skillet.Flipping Desi Omelette in a skillet.
Flipped Desi Omelette in a skillet.Flipped Desi Omelette in a skillet.
  • Once flipped, cook the other side just until golden. You don’t want it on the pan too long.
Desi Omelette cut into quarters in a skillet.Desi Omelette cut into quarters in a skillet.

Step 6 – Serve!

  • Summon everyone because omelet is best served immediately! I usually serve with any type of bread or with a Paratha and Chai for the full experience.
Close up of Desi Omelette cut into quarters and stacked on a plate.Close up of Desi Omelette cut into quarters and stacked on a plate.

Reheating Leftovers

I’m sure you already know this, but microwaving omelet makes the texture all weird. I find it’s best to reheat in a hot pan, heating both sides until it’s nice and glistening again.

Partially eaten plate of Desi Omelette.Partially eaten plate of Desi Omelette.
Partially eaten plate of Desi Omelette.Partially eaten plate of Desi Omelette.

Tried this recipe? If you have a minute, please consider leaving a comment telling me how it was! You can also take a quick picture and upload it directly into the comments. If you’re on Instagramplease tag me so I can see your creations. I truly love hearing from you. Thank you!

Desi Omelette cut into quarters and stacked on a plate alongside a piece of toasted bread.

My Go-To Desi Omelet (Masala Omelet)

Yield: 3 servings

Cook Time: 10 minutes

Total Time: 10 minutes

For over a decade, I’ve been making some variation of this Desi-Style Masala Omelet. No chopping (thank you, food processor!), and it takes less than 10 minutes to make. This recipe is super nostalgic, well seasoned – thanks to lightly sautéed veggies and the perfect eggs-to-salt ratio – and once you learn it, you’re set for life!

  • 3 large eggs
  • 1/4 tsp kosher salt
  • 1/4 tsp red chili powder, or cayenne
  • 1/8 tsp black pepper
  • 1/2 small (75 g) yellow or red onion, chopped into 2-3 chunks
  • 1/2 small (60 g) Rome Tomato, chopped into 2 chunks
  • 1 small Serrano or 1 large Indian green chili pepper, sliced or roughly chopped
  • 3 tbsp (6-8 g) cilantro leaves, (adding some stems is fine!)
  • 2 tbsp neutral oil, such as avocado oil
  • 2 tbsp salted or unsalted butter, sub more oil

  • Crack the eggs into a medium bowl and season with the salt, red chili powder (sprinkle this in so it doesn’t clump – Note 1), and black pepper.

  • Place the onion, tomato, green chili pepper, and cilantro in a food processor. Pulse to chop just until the mixture is diced (you don’t want finely chopped or watery veggies (~10-12 pulses). You may have to stop to scrape the sides and redistribute the mixture.

  • Heat oil in a medium (~12”) nonstick skillet over med-high heat (See Note 2). Add the chopped vegetables mixture. Sauté for 2-3 minutes, until most of the water evaporates from the vegetables.

  • Using a rubber spatula, scoop out the vegetables from the pan and add to the eggs. (You don’t need to get every last bit of veggies.) Whisk everything until well combined. (For fluffier eggs, add 1 tbsp of water.)

  • If needed, increase heat back to med-high – getting the pan hot is important for crispier edges. Heat butter in the same pan and quickly swirl it around to sizzle and melt. (Note 3) Pour all the omelet mixture in the pan and spread it out evenly. Cook, tilting the pan and pushing the edges with a spatula to distribute the uncooked egg under the outer rim. Let the eggs cook until the edges set and the bottom develops golden brown spots, 2-3 minutes. (You want some browning on the underside before turning.)

  • Using the sharp edge of a large, flat spatula, divide the omelet into 3-4 portions (I do this roughly). Then turn each section over. Cook the other side for another 1-2 minutes until it’s golden brown yet tender. Serve immediately with paratha or bread.
Note 1: To prevent clumping, you can also mix the red chili powder with 1 tsp of water.
Note 2: The size of pan will determine how many batches you need to make. I usually use a 12-inch skillet, which makes one batch of fluffy omelets. For smaller skillets or to make individual rounds, you’ll need to do this in 2-3 batches.
Note 3 – The butter should sizzle and start swirling around the skillet. If you’re worried about the butter browning, add 1-2 tsp oil along with the butter.

  • If the pan isn’t hot enough, the butter will slowly melt instead of sizzling.
  • If the pan is too hot, the butter will start browning instantly. In this case, swirl the butter around quickly and add the eggs.

Calories: 229kcal, Carbohydrates: 2g, Protein: 7g, Fat: 22g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.3g, Cholesterol: 206mg, Sodium: 329mg, Potassium: 125mg, Fiber: 0.5g, Sugar: 1g, Vitamin A: 685IU, Vitamin C: 3mg, Calcium: 35mg, Iron: 1mg

Cuisine: Indian, Pakistani