Indian Omelette

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This delicious and fluffy Indian omelette is easy to master – just follow the step-by-step instructions to make this healthy breakfast.

Indian omelette served in a white plate with brown bread slices
Indian Omelette

I love Omelettes and we typically make them two to three times a week because it makes for a fine breakfast, lunch, or on some lazy days even dinner.

Indian Omelette is made by mixing veggies such as onions, tomatoes, spinach, etc with beaten egg before cooking them, whereas in a French Omelette, the eggs are cooked first, and fillings such as veggies are added later.

Making an Omelette may seem like the easiest dish to make, but there are a few simple steps that you need to take to get that perfectly moist Omelette without breaking them apart when you flip them.

There was a time when I could not flip an Omelette without messing it up and that is why I am going to break down this process into simple steps for you so that you can enjoy a perfect Indian Omelette every time.

Indian omelette served with toasted bread in a white plate. There is a green and white checked napkin with a fork on top next to the plate. There is also a bowl full of brown eggs.
Indian Omelette

The key thing to remember is to always cook on medium-low heat and wait until the eggs are set before flipping them. If you don’t feel confident about making an Indian Omelette yet, you could always start with Scrambled eggs or Burji and graduate to making an Omelette over time.

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Omelette served with slices of brown bread in a white plate
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Indian Omelette

This delicious and fluffy Indian omelette is easy to master – just follow the step by step instructions to make this healthy breakfast.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2


  • 2 tablespoon oil
  • 3 eggs
  • ½ of medium sized tomato finely chopped
  • ½ of medium sized onion finely chopped
  • 2 green chilies finely chopped
  • 2-3 tablespoon finely chopped cilantro / coriander leaves for garnishing dhania finely chopped
  • ¼ cup spinach finely chopped (optional)
  • salt to taste


  • Break the eggs into a bowl and whisk them to a froth.
  • Add the tomatoes, onions, salt, green chilies, spinach, and coriander leaves and mix them well.
  • Heat a pan on medium sized flame and after a minute or so add oil. Tilt the pan so that the bottom and the sides are well coated with oil.
  • After 2 minutes or so when the oil is all heated up, add the egg mixture to the pan and tilt the pan so that they spread out evenly.
  • Continue cooking over medium-low heat till the eggs set on the bottom and the top is still moist (not runny). [ If it is still runny, lift the edges of the omelette and let the runny egg mixture slide down the omelette to get cooked ]
  • Once the eggs on the bottom are set, take a spatula and turn the omelette over so that the side that was on top can cook. This should take probably a minute or so.
  • Turn of the gas and your omelette is ready to be served.
Read the post…For helpful information on ingredient swaps, storage tips, meal prep ideas, and variations!

Disclaimer: Approximate nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.


Calories: 245kcalCarbohydrates: 7gProtein: 9gFat: 20gSaturated Fat: 14gCholesterol: 246mgSodium: 249mgPotassium: 225mgFiber: 2gSugar: 4gVitamin A: 990IUVitamin C: 12.7mgCalcium: 43mgIron: 1.3mg
Diet: Gluten-free
Course: Breakfast
Method: Stovetop
Keywords: easy, Fluffy, healthy
Cuisine: Indian
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