Do you know that saying: there is more than one way to cook an omelet? OK, I think the saying is, more than one way to cook an egg. But oh well, the intended concept fits well surrounding the Masala Omelet.
I’ve read many recipes that include a number of spices in Masala omelet but I did not experience anything similar to that in Kerala India last summer. Another friend from Mangalore concurs this as true in her region as well.
Among the places we stayed, which hosted mainly people from India, the limited omelet spices I observed in the morning omelet preparation only included perhaps a bit of ground coriander, maybe a touch of red chili powder, salt, and pepper.
Fresh hot chilie peppers however, either greens and reds, oftentimes both, were always included, along with fresh chopped bell peppers, red onion, and chopped tomatoes with the seeds removed.
Unlike the brunch omelet in the United States, patrons do not stroll through the omelet preparation line picking and choosing among various ingredients. Omelets are prepared with the same ingredients depending on the individual restaurant in Kerala and everyone receives the same omelet.
The Kerala cuisine is noted for its common use of coconut oil and thus foods are predominantly prepared using coconut oil, including the daily Masala omelet.
A small amount of chopped fresh cilantro lightly speckled the omelets in the cooking preparation, with the finishing touch some lovely scented fresh bunched stems. Any place you flip it, a little spice and lots of colorful fresh veg and hot peppers is a delicious, flavorful way to begin the day.
- 1 1/2- 2 tablespoons coconut oil
- 2 eggs, well beaten
- 1 tablespoon red onion, chopped fine
- 1 red chili peppers, thinly sliced
- 1 tablespoon red bell pepper, chopped
- 1 tablespoon green pepper, chopped
- 1-2 tablespoons plum tomato, seeded, chopped
- 1 teaspoon fresh chopped cilantro
- good pinch sea salt
- pinch fresh black pepper
- pinch ground coriander
- pinch of red chili powder or flakes, optional
- small stems fresh cilantro leaves for garnish
- Heat omelet pan, add in coconut oil, swirling pan all around until melted and coated.
- Tumble the vegetables into the pan and cook on low heat for a couple minutes.
- Sprinkle in spices and cook around forty-five seconds.
- Stir in the chopped cilantro
- Pour the beaten eggs all over the vegetable mixture in the pan
- Using a spatula, stir the egg rapidly all around while cooking just until set
- Flip the omelet to the other side or alternatively, just let the omelet cook lightly until set before sliding onto a plate
- Arrange fresh chopped cilantro leaves on top and serve hot straight away.