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– 2 Eggs

– Salt and pepper


For Masala Omelet:

  • Red Chilli Powder
  • Turmeric
  • Green Chilly Chopped
  • 10 grams of onion
  • Coriander

For mushroom omelet:

  • 2 mushrooms
  • 10 grams of onion
  • Cheese (optional)

For cheese omelet,

  • 80 grams shredded cheddar cheese

Spinach, Onion, and Goat Cheese Omelette

  • ΒΌ medium onion
  • 2 cups spinach
  • 2 tablespoons heavy cream
  • 1 ounce goat cheese
  • Salt and pepper to taste


  • For masala omelet, beat the eggs with salt and pepper. Add the spices, onion, coriander and green chilli. Fry in butter in a hot non stick pan.
  • For mushroom omelet: When the omelet begins to cook and get firm, but still has a little raw egg on to, mushrooms, cheese and onion on top (optional). Using a spatula, carefully ease around the edges of the omelet, and then fold it over in half. When it starts to turn golden brown under- neath, remove the pan from the heat and slide the omelet on to a plate.
  • For cheese omelet, Whisk the eggs until smooth and slightly frothy. Blend in half of the shredded cheddar. Salt and pepper to taste. Melt the butter in a hot frying pan. Pour in the egg mixture and let it set for a few minutes. Lower the heat and continue to cook until the egg mixture is almost cooked through. Add the remaining shredded cheese. Fold and serve immediately.
  • For Spinach, Onion, and Goat Cheese Omelette: Slice onion into long strips. Saute in butter until caramelized. Add spinach to pan and allow to wilt. Remove vegetables from the pan. Mix eggs, cream, and salt and pepper together in a container. Pour egg mixture into the pan and allow to cook over medium-low heat. Once edges of omelette begin to set, spoon spinach and onions over 1/2 of the omelette. Crumble goat cheese over the spinach. As the top of the omelette be- gins to set, fold over the omelette and serve!