Broccoli & Sriracha Egg Omelette Recipe – Easy Indian-Style Breakfast

Last Updated on 2 months by Neha Deshmukh

Broccoli & Sriracha Egg Omelette Recipe – Easy Indian-Style Breakfast

Hey everyone! I’m always on the lookout for quick, flavorful breakfasts, and this Broccoli & Sriracha Egg Omelette has become a total weeknight (and weekend!) favorite. It’s a little bit unexpected, a little bit spicy, and seriously satisfying. I first made this when I was craving something a little different than my usual masala omelette, and the combination of broccoli and sriracha just worked. It’s a surprisingly delicious way to sneak in some extra veggies first thing in the morning!

Why You’ll Love This Recipe

This omelette isn’t just quick and easy – it’s packed with flavor! The slight heat from the sriracha, combined with the freshness of the cilantro and the creamy sour cream, makes for a truly delightful breakfast. Plus, it’s a fantastic way to use up leftover broccoli. Honestly, who doesn’t love a recipe that’s both tasty and practical? It’s a little Indian-inspired spice kick to start your day!

Ingredients

Here’s what you’ll need to whip up this delicious omelette:

• 2 large eggs
• 3 tablespoons finely chopped broccoli (about 30g)
• 2.5 tablespoons finely chopped onion (about 30g)
• 1 tablespoon sour cream (about 15ml)
• 0.75 teaspoon sriracha sauce (about 3.75ml)
• 1 tablespoon finely chopped cilantro (about 7g)
• 2 teaspoons milk (about 10ml)
• 1-2 teaspoons oil or butter (about 5-10ml)
• 2-3 tablespoons shredded cheese (about 15-20g)
• Pinch of white pepper
• Salt to taste
• Black pepper to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Sriracha: This is where the magic happens! Sriracha adds a lovely warmth and a little bit of a kick. It’s not traditionally Indian, but trust me, it adds a fantastic flavor dimension that complements the eggs and broccoli beautifully.
• Cheese: I usually use a mild cheddar or Monterey Jack, but feel free to experiment! A little mozzarella adds a nice stretch, or a sprinkle of paneer (Indian cheese) would be amazing if you have some on hand.
• Broccoli: Don’t be afraid to finely chop it – you want it to cook through quickly and blend well with the eggs.
• Sour Cream: Adds a lovely tang and creaminess. If you don’t have it, see the FAQs for a substitute!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, finely chop your broccoli florets. A food processor makes this super quick, but chopping by hand works just fine too. Set it aside.
2. In a bowl, crack in your eggs. Add the chopped broccoli, onion, cilantro, sour cream, sriracha, milk, white pepper, salt, and black pepper. Whisk everything together really well until it’s all nicely combined.
3. Heat the oil or butter in a non-stick pan over medium heat. You want the pan hot enough to cook the omelette, but not so hot that it burns.
4. Pour the egg mixture into the pan, and gently swirl it around to spread it evenly.
5. Let it cook for 2-3 minutes, until the edges start to set. Then, sprinkle the shredded cheese over the top.
6. Now for the slightly tricky part – carefully flip the omelette! You can use a spatula, or if you’re feeling brave, a quick wrist flick. Cook the other side for another 2-3 minutes, until it’s golden brown and the cheese is melted.
7. Slide the omelette onto a plate, drizzle with a little extra sriracha if you like, and serve immediately.

Expert Tips

• Don’t overcrowd the pan! Using a smaller pan will help the omelette cook more evenly.
• For a fluffier omelette, whisk the eggs for a little longer.
• Keep the heat at medium. High heat will cook the outside too quickly, leaving the inside runny.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level:
  • Mild: Reduce the sriracha to ¼ teaspoon or omit it altogether.
  • Medium: Stick with the ¾ teaspoon of sriracha.
  • Hot: Add a pinch of cayenne pepper or a dash of your favorite hot sauce!
• Vegetarian: This recipe is already vegetarian!
• Quick Breakfast Options: Prep the chopped broccoli and onion the night before to save time in the morning.
• Additions: My friend loves adding a handful of cooked, crumbled paneer to the egg mixture. You could also add some diced potatoes for a heartier omelette. My family loves adding a sprinkle of chaat masala for extra flavour!

Serving Suggestions

This omelette is delicious on its own, but it’s also great with a side of toast, some fresh fruit, or a small bowl of yogurt. A cup of masala chai is the perfect accompaniment!

Storage Instructions

This omelette is best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. Reheat gently in a pan or microwave.

FAQs

• Is this omelette suitable for meal prep? While it’s best fresh, you can prep the broccoli and onion ahead of time. The egg mixture itself is best made right before cooking.
• Can I use frozen broccoli for this recipe? Absolutely! Just make sure to thaw it completely and squeeze out any excess water before chopping.
• What’s a good substitute for sour cream? Plain yogurt or cream cheese (thinned with a little milk) work well.
• How can I adjust the spice level? Start with a small amount of sriracha and add more to taste. You can always add more, but you can’t take it away!
• Can I make this omelette without onions? Yes, definitely! Feel free to omit the onions if you’re not a fan.

Enjoy! I hope you love this Broccoli & Sriracha Egg Omelette as much as I do. Let me know in the comments if you try it, and what variations you come up with!