Fry Up a Flavorful Masala Omelette

If you're bored with plain old scrambled eggs for breakfast, this masala omelette is for you. Somewhere between a frittata and an omelet, this comes together in about 5 minutes, with all the flavors of a savory Indian curry.

I like my masala omelette loaded with a ton of onions, chilies and cilantro with the egg serving as a batter that holds everything together, but you can also increase the amount of eggs to make it more of an omelet. Speaking of preferences, I also like mine slightly on the soft side, that's why I turn the heat down as soon as I add the egg. If you prefer your omelets golden brown, leave the heat turned up and cook it for a little longer once you flip it.

While I've provided precise measurements as a guideline of how I like my masala omelettes, there's no need to follow a recipe for this one. Feel free to improvise both the vegetables and spices to suit your tastes. For example, if you can't handle too much heat, try using bell peppers instead of chili peppers. I also like using masala omelettes as a way of cleaning up odds and ends in my fridge. A chunk of carrot leftover from a salad or some chicken leftover from dinner, are both marvelous additions to this easy breakfast.

Serve this with some warm chapati, or even a tortilla. I also like having a side of chutney and hot sauce to mix up the flavors as I eat it.