Indian Spiced Omelette

Indian Spiced Omelette

Indian Spiced Omelette

Now that I am lucky enough to have chickens who are laying in abundance, we’re having eggs for dinner at least once a week. Which means I need to keep coming up with new ideas!

This Indian omelette was initially going to be a Moroccan inspired dish. And then I cleaned out my spice box and realized I had lots of Garam Masala which needed using up.

Sometimes the best inspiration comes from asking ‘what do I need to use up?’ rather than what do I feel like…

Course Dinner
Keyword delicious, dinner, eggs, healthy, indian, omelette, simple, spiced
Cook Time 15 minutes
Servings 1 person


  • 1 small onion thinly sliced
  • 1 tablespoon grated ginger
  • 3 eggs
  • 1 teaspoon garam masala or curry powder
  • 1/2 teaspoon ground turmeric optional
  • small bunch coriander cilantro, leaves and stems chopped


  1. Preheat a small frying pan or omelette pan on a medium heat. Add some oil and cook onion, stirring every now and then until onion is soft. About 7 minutes. Add ginger and cook for a minute. Remove from the heat.
  2. Lightly whisk eggs in a bowl. Add cooked onion and ginger, spices, a pinch of salt and most of the coriander – saving some leaves for serving to make it pretty!
  3. Add another few glugs of oil to the pan. Add the egg mixture and gently cook for a few minutes. If the omelette is sizzling too rapidly, turn the heat down. Slowly is the best approach here.
  4. When the egg is mostly cooked and set but there is still a little runny egg on the very top, slide the omelette onto your plate, folding in half as you go. The last bit of egg will cook from the residual heat.
  5. Serve with reserved coriander leaves scattered over.

Recipe Video

WINE MATCH: A crisp dry white like Riesling or Pinot Gris.

Variations & Substitutions

Short on time – skip the onion.

different spicing – for a Moroccan vibe skip the turmeric and replace the garam masala / curry powder with 1 teaspoon each ground cumin and ground coriander.

different herbs – mint, chives or basil are also great

more substantial (carb lovers) – serve with warm roti, tortillas or pita bread.

more substantial (low carb) – serve with roast cashews or peanuts. Or some cooked low carb veg – grilled peppers, eggplant and zucchini in Summer or roast cauliflower or cooked greens in Winter.

hot! – serve with chilli oil or chilli salt.

Low FODMAP – skip the onion and add chopped chives or sliced green onion (scallion) with the coriander.

cheesey – add some crumbled feta, goats cheese or paneer with the eggs.

Waste Avoidance Strategy

onion – will keep in the pantry for months. Best if in a dark corner in a brown paper bag.

ginger – freeze it.

eggs – will keep in the fridge for weeks or use for another meal.

garam masala / curry powder / ground turmeric – keep them in the pantry.

coriander – best to use for another meal. Can be frozen but will wilt when defrosted.

Prepare Ahead

No best when freshly made! Leftovers will keep in the fridge for 2 weeks. Don’t freeze. Eat leftovers cold or at room temp because you don’t want to get rubbery overcooked eggs.

Indian Spiced Omelette

More egg based dinner recipes

Have fun in the kitchen!

With love,
Jules x

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  • Jules, you are hands down, no competition, my favorite food blogger! I am always telling people about your recipes and websites.

    You let me know how to change things up if I don’t have an ingredient, which things I definitely don’t want to leave out. You tell me whether something freezes well or not, how not to let my ingredients go to waste; you even give me a wine match!! Thank you for all that you do for me and for my family!

    There are some very impressive recipes out there, (I encountered one in a cookbook recently that had THIRTY ONE ingredients in it… good grief). I know there’s a place in the world for dishes like that, but at my dinner table, on an doable every-night basis, your recipes are absolutely my jam! They’re beautiful, simple, and nourishing, and they let the flavors of simple ingredients shine through. I just love your work so much!! Thank you!!

    PS: I love the real talk lately, about facing one’s over-eating and drinking. Thanks for being so open with us.

    • Oh Jane!

      Thank you so much for your lovely message. And for telling people about Stonesoup!

      This was exactly what I needed to hear today.

      You are the reason I love my job so much :)

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