Indian Spiced Omelette



Protein (g)


Carbs (g)


Fat (g)


  • 2 tsps ghee or coconut oil

  • 1/2 a small white onion, finely chopped

  • 1 medium-sized ripe tomato

  • 1 small red or green chilli

  • 2 eggs

  • 2 egg whites

  • a pinch of sea salt and ground black pepper

  • a small handful of fresh coriander

  • stalks and leaves, finely chopped, plus a little extra to garnish

  • 1/2 tsp chilli powder

  • 1/2 tsp garlic granules

  • 1/2 tsp garam masala

  • 1/2 tsp ground cumin

  • 1/2 tsp ground turmeric


To serve:

  • lemon wedges (optional)


Heat half of the ghee/oil in a frying pan over a medium heat. Add the onion and sauté for 3-4 minutes, stirring occasionally until soft.

Halve the tomatoes, scoop out the seeds with a spoon and discard. Finely chop the flesh.

Halve the chilli, deseed and finely slice.

Beat the eggs in a jug until well combined.

Add the remaining ingredients, except for the remaining ghee/oil, and stir well.

Melt the remaining ghee/oil in a medium-sized frying pan over a medium heat. Pour in the egg mixture. Tilt the pan gently so that the mixture forms a circle. Allow to cook for 2 minutes, or until the edges of the pan become firm. Cover and cook for 2-3 minutes or until the centre of the omelette is cooked.

Serve with lemon wedges (if using).

Store any leftover omelette in an airtight container and refrigerate for up to 2 days.