Delhi Omelette

18 2 servings, 1/2 recipe (150 g) each
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2 servings, 1/2 recipe (150 g) each

Add a twist to your morning omelette with our Delhi Omelette recipe. Chopped green chilies, coriander and cumin seeds add a touch of Indian flavour to a breakfast staple.

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What You Need

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Make It

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  • Beat eggs and water in medium bowl with whisk until well blended. Stir in cheese.
  • Heat omelette pan or small skillet sprayed with cooking spray on medium-high heat. Add onions, chilies, coriander and cumin seed; cook and stir 2 min. or until onions are crisp-tender. Add egg mixture; cook 3 to 4 min. or until set, lifting edge with spatula and tilting pan to allow uncooked portion to flow underneath to cook. When egg mixture is set but top is still slightly moist, slip spatula underneath omelette, tip skillet to loosen and gently fold omelette in half.
  • Slide or flip omelette onto serving plate; cut in half.

How to Choose an Omelette Pan

A proper pan is important to successful omelette making. Look for an 8-inch diameter shallow pan with a sloping side. The diameter helps to make a thin omelette and the sloping side aids in flipping or sliding the omelette onto the plate.


  • 2 servings, 1/2 recipe (150 g) each

Nutritional Information

Serving Size 2 servings, 1/2 recipe (150 g) each
Calories 240
% Daily Value
Total fat 15g
Saturated fat 6g
Cholesterol 385mg
Sodium 230mg
Carbohydrate 9g
Dietary fibre 1g
Sugars 5g
Protein 17g
Vitamin A 60 %DV
Vitamin C 170 %DV
Calcium 15 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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