Vegetable Omelette Parsi Omlate
Discover the vibrant flavors of the Vegetable Omelette Parsi Omlate, a delightful twist on a breakfast classic infused with fragrant spices and fresh herbs. This quick and easy recipe combines fluffy eggs with finely chopped onion, tomato, and the zesty kick of green chilies, while hints of turmeric and red chili powder add an irresistible depth of flavor. Fresh cilantro brightens the dish, making every bite a refreshing burst of taste. Cooked in a splash of oil or ghee for that melt-in-your-mouth texture, this omelette pairs perfectly with toasted bread, pav, or even a side of tangy ketchup. Ready in just 20 minutes, this recipe is ideal for a hearty breakfast or a wholesome brunch, offering a spicy, aromatic indulgence inspired by Parsi culinary traditions.
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Recipe Information
Ingredients
- 4 large Eggs
- 1 medium, finely chopped Onion
- 1 medium, finely chopped Tomato
- 2 small, finely chopped Green chilies
- 2 tablespoons, finely chopped Cilantro (fresh coriander leaves)
- 0.25 teaspoons Turmeric powder
- 0.25 teaspoons Red chili powder
- 0.5 teaspoons (adjust to taste) Salt
- 0.25 teaspoons, freshly ground Black pepper
- 1 tablespoon Oil or ghee (clarified butter)
Instructions
Crack the eggs into a large bowl and whisk vigorously until frothy. This step ensures a light and fluffy omelette.
Add the finely chopped onion, tomato, green chilies, cilantro, turmeric powder, red chili powder, salt, and black pepper to the bowl with the whisked eggs. Mix well to combine all the ingredients evenly.
Heat the oil or ghee in a non-stick frying pan over medium heat. Spread it evenly across the pan to prevent sticking.
Once the pan is hot, pour the egg mixture into the pan and quickly spread it out evenly using a spatula or by tilting the pan gently.
Reduce the heat to medium-low and let the omelette cook undisturbed for 3-4 minutes, or until the bottom is golden-brown and the top is partially set.
Using a spatula, carefully fold the omelette in half or into thirds (optional) to create a traditional omelette shape.
Cook for another 1-2 minutes, ensuring the inside is fully cooked but not overdone.
Transfer the omelette to a serving plate and garnish with additional chopped cilantro (optional). Serve hot with toasted bread, pav, or a side of ketchup.
Nutrition Facts
Calories |
254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 635 mg | 28% | |
| Total Carbohydrate | 11.4 g | 4% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 5.6 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 92 mg | 7% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 454 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
