Indian omelettes are a popular breakfast or lunch dish in Indian cuisine, incorporating a variety of spices and vegetables. They are quick to make and sold by train station vendors. Ingredients vary by region and preference, but typically include fresh eggs, onion, coriander, cumin, fennel seeds, chili flakes, and sometimes chickpeas or peas. The omelette is cooked in a greased skillet and can be served with salad or toast. It is low in calories and rich in nutrients and antioxidants.
An Indian omelette is a traditional spicy breakfast or lunch in Indian oriental cuisine. This type of omelette incorporates a thriving boutique of Indian spices and vegetables. Egg dishes vary, with each Indian region adding its own special combination of spices and other ingredients to create a wonderfully varied regional dish. A favorite with busy commuters, Indian omelettes are quickly made and sold by train station vendors for easy eating on the run.
The ingredients differ based on location and preference. Most Indian omelette recipes boast fresh eggs, chopped onion, and herbs like coriander; jeera, also called cumin; coriander; fennel seeds; and chili flakes. Turmeric, paprika and the ubiquitous Indian curry could also be used. Fresh, diced tomatoes could be added for a decidedly succulent egg and tomato omelet. Some people add chickpeas, green chiles, or peas to add a brunch twist to their Indian omelette.
The eggs are first whipped, then made into a light, frothy liquid. Herbs, onions and other soft vegetables are mixed quickly. The omelet is poured into a large, unheated skillet greased with sunflower or canola oil. Depending on the amount of egg, both sides of the Indian omelet are adequately cooked in about 2-3 minutes total. It’s a delightfully light and easy meal for busy mornings.
Indian omelettes are quite flat and golden, unlike American and European omelettes which are yellow and fluffy. Unlike those other omelettes, an Indian omelette is filled with vegetables and spices. Creative cooks might add exotic ingredients like besan, coconut flakes, curry leaves, plain yogurt, and tomato chutney. The herbs must be adapted accordingly to prevent the Indian omelette from becoming too bland or so spicy that the herbs drown out the delicate vegetable flavours.
An Indian omelet can be served with a salad for a light lunch or as a midday appetizer before a heavy dinner. For breakfast or late dinner, a side of toast is perfect. Thanks to the vegetables and spices, the Indian omelette is rich in nutrients and antioxidants and is low in calories.
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