Desi Style Omelet

Desi Style Omelet
  • 15M Total Time

  • 10M Prep Time

  • 10 Ingredients

  • 1 Servings

This flavorful omelet adds an extra kick to your morning! If you don’t have a roti, try rolling the cooked omelet into a whole wheat tortilla.


This recipe was developed for the Egg Nutrition Center by Egg Enthusiast Shahzadi Devje, RD, CDE

Shahzadi Devje, RD, CDE


  1. Cut and prepare the vegetables – spinach, pepper, onion, chili – and have the spices on hand – curry powder, cumin, salt and pepper. Mix these ingredients in a bowl to ensure the spices and seasonings stick to the vegetables.

  2. Crack 2 eggs into the vegetable mixture and whisk well.

  3. Heat the oil in a small pan on low heat and swirl to coat.

  4. Pour the egg-veggie mixture into the pan and use a spatula to spread the vegetables evenly.

  5. Cook on low heat to achieve a beautiful golden and thick omelet. Once the surface of the egg begins to dry, flip the omelet.

  6. Once flipped, continue to cook for a couple of minutes until cooked through. Transfer to a roti (flatbread), roll, and enjoy!


  • 1/2 cup spinach, cut into thin strips
  • 1/4 small red bell pepper, small diced
  • 1/4 small onion, finely chopped
  • 1 green chili, cut into slices
  • 1/4 tsp. curry powder
  • 1/8 tsp. ground cumin
  • 1/8 tsp. salt
  • 1/16 tsp. ground black pepper
  • 2 large eggs
  • 1 tsp. sunflower oil


Prepare the vegetables beforehand to save time.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.