Garlicky Mushroom Masala Omelet Recipe

Name: Garlicky Mushroom Masala Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 large eggs; salt, to taste; pepper, to taste; 1/4 cup vegetable oil, divided; 1/2 teaspoon mustard seeds; 1 garlic clove, chopped; 4 -6 medium mushrooms, sliced; 3 scallions, cut into fine rounds (white and green parts); 1 fresh hot green chili pepper, cut into fine rounds; 4 tablespoons chopped cilantro; 1/2 teaspoon grated fresh ginger; 1/4 cup canned chopped tomato (lightly drained, if using fresh, double the quantity)

Servings: persons

5 large eggs
salt, to taste
pepper, to taste
1/4 cup vegetable oil, divided
1/2 teaspoon mustard seeds
1 garlic clove, chopped
4 -6 medium mushrooms, sliced
3 scallions, cut into fine rounds (white and green parts)
1 fresh hot green chili pepper, cut into fine rounds
4 tablespoons chopped cilantro
1/2 teaspoon grated fresh ginger
1/4 cup canned chopped tomato (lightly drained, if using fresh, double the quantity)

1
Break eggs into a bowl. Add salt and pepper and beat well. Pour into a glass measuring cup.
2
Filling:
3
Put 2 T of oil in a medium sized frying pan and set over high heat. When the oil is hot, put in the mustard seeds - as soon as they begin to pop (just a few seconds) put in the garlic.
4
Stir once or twice. As soon as garlic starts to brown, put in the mushrooms and stir till mushrooms lose their raw look.
5
Turn heat to medium and put in the scallions, green chile, cilantro, ginger. Stir till the green seasonings have wilted - about a minute.
6
Put in tomatoes and a little salt and pepper. Stir for 30 seconds (or for fresh tomatoes, till they are no longer watery) and turn off heat.
7
Put 1 T of the oil in a 7-inch nonstick frying pan (or just spray it with cooking spray) and set over high heat.
8
When hot, pour in half the beaten eggs. Using a wooden spoon or the back of a fork, stir the eggs for the next 3-4 seconds till they look like lumps of soft custard held together in one unbroken layer.
9
Quickly spread half the filling along the center of the omelet and fold it over.
10
Cook for a few seconds and flip omelet over onto a warm plate. Make the second the same way.
11
Serve immediately.

385

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 large eggs, salt, to taste, pepper, to taste, 1/4 cup vegetable oil, divided, and more.

Yes, Garlicky Mushroom Masala Omelet falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Garlicky Mushroom Masala Omelet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions