Masala Omelette with Mixed Veggies

Masala Omelette with Mixed Veggies
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Indian Cuisine Diabetes Cookbook. Recipe Credit: . Photo Credit: Renee Comet.

This recipe from Indian Cuisine Diabetes Cookbook, by May Abraham Fridel.

  • Cook time
    10 min
  • Servings
    2 Servings
  • Serving size
    1/2 omelette
Nutrition Facts

Nutrition Facts

2 Servings

  • Serving Size
    1/2 omelette
  • Amount per serving Calories 170

  • Total Fat 10g
    • Saturated Fat 2.1g
    • Trans Fat 0g
  • Cholesterol 185mg
  • Sodium 370mg
  • Total Carbohydrate 13g
    • Dietary Fiber 2g
    • Total Sugars 6g
  • Protein 8g
  • Potassium 390mg
  • Phosphorus 145mg

Choices/Exchanges: 2 Nonstarchy vegetable, 1 Fat



  • sunflower oil
    2 tsp
  • medium red onion (finely minced)
  • fresh green chili (finely minced)
  • garlic (finely chopped)
    1 clove
  • turmeric (ground)
    1/4 tsp
  • ground cumin
    1 tsp
  • small ripe tomato (finely minced)
  • large eggs ( beaten)
  • salt
    1/4 tsp
  • chopped fresh cilantro
    1 tbsp


  1. Heat oil in a cast iron frying pan over medium-high heat. Add red onion, chili, garlic, and turmeric and sauté until soft.

  2. Reduce heat to medium and add cumin and tomato. Sauté for 2 minutes, stirring occasionally.

  3. Add the beaten eggs, swirling the pan to help the eggs set on the bottom. Cook for about 2-3 minutes.

  4. When eggs are cooked through, fold the omelet and sprinkle with salt and fresh cilantro. Serve hot.