New favorite breakfast? Yes, I think so! By the time you walk into the kitchen, it will take you less than 10 minutes to have this Indian breakfast plated and ready to be devoured.
This omelette is a little different in that the filling is mixed in with the eggs instead of being stuffed. This makes for easy eating and some low-maintenance cooking. Traditional masala omelettes usually have a little bit of milk added to them, so you could add 1 tbs of coconut milk if you wanted, or if you tolerate dairy, you could add heavy cream. I have tried it with coconut milk and actually prefer it without. See what you like!
I love this recipe for using up extra veggies. I almost always have zucchini cores leftover from making zucchini fettuccine noodles, and this is a great way to use those cores up. I use a mandolin on the medium thickness setting to quickly slice up zucchini (or any other veggie). For the jalapeño and onion, I like to process each separately in my food processor and keep them stored in the fridge for recipes like this.
You can also add any sort of precooked meat like crumbled sausage, bacon, shredded chicken, etc.
This recipe is also great for travel days, since you can eat these cold with no problem. Cook up a few the night before or even the morning of your travel day while you brew your coffee. You have a well-balanced meal of eggs and veggies with minimal effort. That’s a big yes in my book.
- 3 eggs
- 1/2 medium zucchini, thinly sliced
- 2 tbs chopped cilantro, tightly packed
- 1 tbs jalapeño, finely diced
- 1 tbs red onion, finely diced
- 1 tsp fresh ginger, finely diced
- 1/4 tsp turmeric powder
- Salt to taste
- 1 tsp olive oil/coconut oil, for frying*
- Whisk egg, turmeric powder, and salt in a small bowl for 1 minute until eggs are frothy. Add remaining ingredients to bowl (except for oil).
- Preheat a 10" non-stick pan over medium heat with 1 tsp oil. Once pan is hot, pour egg mixture and make sure to evenly coat bottom of pan, using a spoon or spatula if necessary to spread out zucchini.
- Cook for 4 minutes or until the bottom is set, and then flip omelette over and cook for 1 additional minute.
- Remove omelette from pan and slice into quarters before serving.
- Use more oil if necessary depending on what type of pan you use.