Easy Egg Omelette Recipe – Indian Style with Capsicum & Chili

Last Updated on 4 months by Neha Deshmukh

Easy Egg Omelette Recipe – Indian Style with Capsicum & Chili

Hey everyone! If you’re anything like me, sometimes you just crave something quick, easy, and utterly delicious. This Indian-style egg omelette with capsicum and chili is exactly that. I first made this when I was a student, needing a fast breakfast before classes, and it’s been a staple ever since. It’s a little bit different from your standard omelette, thanks to a few key Indian spices, and trust me, it makes all the difference!

Why You’ll Love This Recipe

This omelette isn’t just a breakfast food – it’s a versatile, flavour-packed meal that comes together in minutes. It’s perfect for busy mornings, a light lunch, or even a quick dinner. Plus, it’s a fantastic way to sneak in some veggies! The combination of fresh vegetables, a hint of spice, and the warmth of turmeric is seriously comforting. It’s simple enough for beginner cooks, but flavorful enough to impress.

Ingredients

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

• 2 eggs
• 1 tbsp onions, finely chopped (about 15g)
• 1 tbsp capsicum (bell pepper), finely chopped (about 15g)
• 1 tbsp tomato, finely chopped (about 20g)
• 1/8 tsp salt (about 0.5g)
• 1 green chili, finely chopped (adjust to your spice preference!)
• 1 pinch turmeric powder (about 0.25g)
• 1 tbsp oil (about 15ml)
• 1 tbsp coriander leaves, finely chopped (about 5g)

Ingredient Notes

Let’s talk ingredients for a sec! Using fresh, vibrant veggies really elevates this omelette.

• Turmeric: Don’t skip the turmeric! It’s a staple in Indian cooking, adding a beautiful color and subtle earthy flavor. Plus, it has amazing health benefits.
• Green Chili: The green chili is what gives this omelette its little kick. Feel free to adjust the amount depending on how much heat you like. I usually use a milder chili, but my brother loves to add a fiery one!
• Onions, Tomatoes & Capsicum: Finely chopping these ensures they cook quickly and evenly within the omelette.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, wash and finely chop your onions, tomatoes, green chili, capsicum, and coriander leaves. Having everything prepped makes the whole process so much smoother.
2. In a bowl, combine the chopped vegetables, salt, and turmeric. Give it a good mix – this helps the flavors meld together.
3. Crack the eggs into the bowl and beat them well until they’re nice and frothy. You want to incorporate some air for a lighter omelette.
4. Heat the oil in a non-stick pan over medium heat. Make sure the pan is hot before you pour in the egg mixture – you’ll know it’s ready when a drop of water sizzles.
5. Pour the egg mixture into the hot pan. Let it cook undisturbed for about 1-2 minutes, until the base starts to set.
6. Now, gently flip the omelette using a spatula. Cook the other side for another 1-2 minutes, until it’s fully cooked through.
7. If you like, sprinkle a little pepper or chili powder over the top before serving.
8. Serve immediately and enjoy!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overcrowd the pan: Using a pan that’s too small will result in a messy, unevenly cooked omelette.
• Low and slow: Cooking over medium heat ensures the omelette cooks through without burning.
• Non-stick is your friend: A good non-stick pan is essential for easy flipping.

Variations

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

• Spice Level:
  • Mild: Reduce or omit the green chili.
  • Medium: Use a medium-heat green chili.
  • Hot: Add a finely chopped bird’s eye chili!
• Quick Breakfast Adaptation: If you’re really short on time, skip chopping the veggies and just use a sprinkle of pre-cut frozen mixed vegetables.
• Add Cheese Variation: My friend Sarah loves adding a sprinkle of grated cheese (cheddar or mozzarella work well) during the last minute of cooking. It gets all melty and delicious!

Serving Suggestions

This omelette is fantastic on its own, but it’s even better with a side!

• Serve it hot with roti, bread, or rice.
• A side of fresh fruit or a simple salad complements it beautifully.
• A dollop of yogurt adds a cooling contrast to the spice.

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

Got questions? I’ve got answers!

• Is this omelette suitable for a quick breakfast? Absolutely! It takes less than 10 minutes to make, making it perfect for busy mornings.
• Can I use a different type of chili? Yes, you can! Feel free to experiment with different chilies to find your preferred level of heat.
• What is the purpose of turmeric in this recipe? Turmeric adds color, flavor, and a host of health benefits. It’s a key ingredient in Indian cuisine.
• Can I add other vegetables to this omelette? Definitely! Spinach, mushrooms, or potatoes would all be delicious additions.
• How can I make this omelette fluffier? Beating the eggs vigorously and incorporating air is key. You can also add a teaspoon of milk or cream to the egg mixture.

Enjoy making this omelette! I hope it becomes a favourite in your kitchen, just like it is in mine. Let me know how it turns out in the comments below!