We strongly recommend that these omelettes are served with our delicious parontahs!

Serves 4 (will make 8 small omelettes)

Preparation: 10 minutes

Cooking: 15 minutes

Freezing – not suitable




7 large eggs (preferably free range or organic)

I small onion, finely chopped

2 heaped tablespoons coriander, finely chopped (available in pots which are grown in the UK, in the summer I have also thrown in some chives from the garden)

¾ teaspoon of salt

1 green chilli – finely chopped/1/2 – 3/4 teaspoon of cayenne pepper (depend on how fiery you want it to be)

½ teaspoon of coriander powder

½ teaspoon of cumin powder

You will need a small frying pan and spatula, a ladle, as well as oil to cook them



1. Line a plate with a sheet of kitchen towel. Set aside.

2. Crack the eggs into a bowl. Whisk well, add the rest of the ingredients. Mix well.

3. Heat just under ½ a teaspoon oil in a frying pan on a medium heat. Add 1 small ladle of the omelette mixture into the pan, tilt it gently from one side to another so that the base of the pan is coated with the omelette mixture. Let the mixture cook for about 30 – 40 seconds, then, using a spatula or ladle, very gently flip it onto the other side. Cook for a further 30 – 40 seconds. Transfer gently onto the lined plate.

4. Repeat the process with the rest of the mixture. Place in a warm oven if eating straightaway.

NB – the first omelette is often a bit tricky, and may stick to the pan, but don’t worry after that it should be fine.


To serve

Place each omelette onto a warmed parontah. Fold it in half.

Serve with a pickle/chutney of your choice and a steaming mug of chai masala tea.