An omelette. Pretty basic breakfast food, right? Wrong.

Throw in some heat with chilies, depth in flavour with turmeric, round it out with sautéed garlic and onions, and cool it off with fresh coriander. THAT is how you make a pumped up Punjabi omelette! You see this recipe constantly in everyday households, because it's so simple to assemble and prepare. If you've watched the new film "The Hundred Foot Journey", the art of making an omelette has so much more meaning. The ingredients are basic, but it definitely takes practice to make perfect. And a lot of practice means a lot of good breakfast!


4 eggs
1/4 cup chopped white onions
6 cherry tomatos, quartered or halved
1 tbsp chopped coriander, or as you desire
1 large clove garlic, or 2 small
1 green chilli
1 tsp red chilli flakes
1 tbsp turmeric
1 tsp garam masala
1 tsp salt
splash of milk
butter/olive oil


Chop everything that needs chopping and add to a bowl. Crack your eggs and add into the bowl with all your spices and a splash of milk. Whisk for 1 minute, until you see some bubbles.

Heat your pan with a bit of butter or olive oil, medium-hight heat. Add your eggs and move the pan around to spread them out evenly. When the omelette begins to cook and firm up, but still has a little raw egg on top, flip it or fold it. Cook it the way you want. I prefer mine well done.

Serve with a lovely fruit chaat made with your favourites (usually apple, orange, banana, pear, or grapes) with a sprinkle of chaat masala and lemon juice

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