Spicy baked omelette

Spicy baked omelette with Indian flavours makes a great brunch dish or breakfast surprise
By Cyrus Todiwala
Spicy baked omelette
  • Rating:
  • Serves: 3-4 as a snack or 1 for breakfast
  • Cook Time: 5 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 4 eggs, separated
  • 1 tsp plain flour
  • 2 tsp sunflower oil
  • 30 g butter

For the masala

  • 2 slender green chillies
  • 6-8 sprigs coriander
  • 2 cloves garlic
  • 1.5 cm piece ginger
  • ½ tsp ground cumin
  • ¼ tsp salt
  • 1 pinches ground turmeric

To serve

  • buttered bread or toast
  • sweet chutney


1. Preheat the oven to 210C/190C fan/gas 7.

2. For the masala: using a mortar and pestle or food processor, grind all the ingredients together into a fine paste. (If using a food processor, you may need to add a very little water to bring the ingredients together.)

3. Beat the egg whites until very stiff and fluffy.

4. In another bowl, stir the flour, masala paste and egg yolks together. Gently fold this mixture into the egg whites and season with salt and pepper.

5. Heat the oil in a 25cm non-stick, ovenproof pan until it is hazy, but not too hot. Pour in the omelette mixture, put the butter on the top and, after a few seconds, transfer the pan to the oven.

6. Bake the omelette until it is light and fluffy, and golden brown on top. To check whether it is cooked through, insert a clean knife in the centre of the omelette and see if it comes out clean.

7. Serve with soft bread or buttered toast and some sweet chutney.

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