Anda Masala Omelette

This Pakistani-style masala omelette is soft, savory, and packed with bursts of onion, tomato, green chili, and fresh cilantro. Warm cumin and coriander give it a fragrant depth, while the quick stovetop method makes it perfect for a fast low-carb breakfast or light meal.

Nutrition · per serving

183kcal

13.2gProtein

4.8gCarbs

12.3gFat

1.2gFiber

2 servings

Ingredients

10 items

Masala omelette mixture

eggs4 large

red onion, very finely chopped80 g

tomato, deseeded and finely chopped80 g

green chili, finely chopped1 small (8 g)

fresh cilantro, finely chopped10 g

ground cumin1/2 tsp

ground coriander1/2 tsp

fine salt1/2 tsp

black pepper1/4 tsp

For frying

neutral oil or ghee10 ml

Tips

•Deseeding the tomato prevents excess moisture, which helps the omelette set quickly and keeps the texture fluffy.
•For a milder version, remove the seeds from the green chili or use only half.
•If your pan is small, making two omelettes instead of one large one is easier for beginners and gives better browning.
•A small spoonful of ghee gives a more traditional flavor, while neutral oil keeps it lighter.

Steps

1
Prepare all the vegetables first: finely chop the onion, deseed and finely chop the tomato, finely chop the green chili, and chop the cilantro. Keeping everything small helps the omelette cook through quickly and stay tender.
80 g red onion, very finely chopped80 g tomato, deseeded and finely chopped1 small (8 g) green chili, finely chopped10 g fresh cilantro, finely chopped
2
Crack the eggs into a bowl. Add the onion, tomato, green chili, cilantro, cumin, coriander, salt, and black pepper, then whisk well until the yolks and whites are fully combined. Do not overbeat; 30-45 seconds is enough to keep the texture soft rather than foamy.
4 large eggs80 g red onion, very finely chopped80 g tomato, deseeded and finely chopped1 small (8 g) green chili, finely chopped10 g fresh cilantro, finely chopped1/2 tsp ground cumin1/2 tsp ground coriander1/2 tsp fine salt1/4 tsp black pepper
3
Heat half the oil or ghee in a nonstick frying pan over medium heat. When it shimmers, pour in half of the egg mixture. Spread the vegetables evenly with a spatula so the omelette cooks uniformly.
10 ml neutral oil or ghee
4
Cook for 2-3 minutes until the underside is golden and the top is mostly set with just a slight sheen. Flip carefully and cook the second side for 1-2 minutes. The omelette is done when the center feels just set; avoid overcooking or it will become rubbery. Transfer to a plate.
5
Add the remaining oil or ghee to the pan and repeat with the rest of the egg mixture to make the second omelette.
10 ml neutral oil or ghee
6
Serve immediately, folded or flat, with extra cilantro or sliced chili if you like. For a low-carb meal, pair with cucumber slices or plain yogurt.

Origin & History

Masala omelette, often called anda omelette or anda masala omelette, is a popular breakfast and street-side tea stall dish across Pakistan. It reflects South Asian home cooking by combining eggs with fresh onion, tomato, chilies, and warming ground spices for a quick, satisfying meal.

pakistani omelette egg lowcarb breakfast quick beginner

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Anda Masala Omelette

Steps

Prepare all the vegetables first: finely chop the onion, deseed and finely chop the tomato, finely chop the green chili, and chop the cilantro. Keeping everything small helps the omelette cook through quickly and stay tender.

80 g red onion, very finely chopped80 g tomato, deseeded and finely chopped1 small (8 g) green chili, finely chopped10 g fresh cilantro, finely chopped

Crack the eggs into a bowl. Add the onion, tomato, green chili, cilantro, cumin, coriander, salt, and black pepper, then whisk well until the yolks and whites are fully combined. Do not overbeat; 30-45 seconds is enough to keep the texture soft rather than foamy.

4 large eggs80 g red onion, very finely chopped80 g tomato, deseeded and finely chopped1 small (8 g) green chili, finely chopped10 g fresh cilantro, finely chopped1/2 tsp ground cumin1/2 tsp ground coriander1/2 tsp fine salt1/4 tsp black pepper

Heat half the oil or ghee in a nonstick frying pan over medium heat. When it shimmers, pour in half of the egg mixture. Spread the vegetables evenly with a spatula so the omelette cooks uniformly.

10 ml neutral oil or ghee

Cook for 2-3 minutes until the underside is golden and the top is mostly set with just a slight sheen. Flip carefully and cook the second side for 1-2 minutes. The omelette is done when the center feels just set; avoid overcooking or it will become rubbery. Transfer to a plate.

Add the remaining oil or ghee to the pan and repeat with the rest of the egg mixture to make the second omelette.

10 ml neutral oil or ghee

Serve immediately, folded or flat, with extra cilantro or sliced chili if you like. For a low-carb meal, pair with cucumber slices or plain yogurt.