There’s something truly delightful about indulging in a fluffy omelette that brings instant joy to your day. And when that omelette is infused with the rich flavors of Indian masala, you know you’re in for a treat.
Today, I present to you a simple yet delicious egg recipe: Keto parallel of Indian Masala Omelette, which can be customized to suit your taste preferences.
To prepare this mouthwatering omelette, I’ve chosen to cook the eggs in ghee (clarified butter made by extracting butterfat from butter) for that authentic Indian touch.
However, feel free to experiment with olive oil or even coconut oil if you prefer. And here’s a little secret to elevate the flavor even further—try adding some freshly chopped mint leaves to the egg batter. The aromatic mint will take your omelette to the next level, adding an extra burst of freshness.
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Keto Indian Masala Omelette
| Prep time | 10 minutes |
| Cook time | 5 minutes |
| Serves | 1 people |
Ingredients
- 3 Eggs
- Salt to Taste
- Black Pepper to Taste
- 1 Amul Cheese Cube Grated (any cheese of your choice)
For the Indian Masala
- 1/4 Cup Finely Chopped Onions
- 1/4 Cup Finely Chopped Mushrooms
- 1/4 Cup Finely Chopped Tomatoes
- 1/2 tsp Finely Chopped Green Chilies
- 2 tbsp Ghee
- Red Chilly Powder/Flakes (Optional)
Process
- In a heavy bottom pan, heat 1 tbsp of ghee on low heat.
- Start by sautéing the onions, capsicums, mushrooms and green chilies.
- After a minute, add the tomatoes and cook some more. Add salt and pepper.
- Switch off the heat.
For the egg omelet
- Beat the eggs till they are fluffy. Add salt and pepper.
- Heat the ghee in a pan and add the eggs and lower the heat.
- Cook for a two to three minutes and check by lifting one side if the egg has become golden or not.
- Now add the veggie masala to the center of the omelette in a line.
- Add the grated cheese cube.
- Fold the omelet into half.
- Cook for a minute or so on both sides.
- Eat it hot with pudina chutney.
Tip: You can also add chopped bacon/salami or any meat of your choice to the filling — Priya Dogra.
Nutritional Info
| Calories | 644 |
| Carbohydrates | 8 gram |
| Protein | 24 gram |
| Fat | 58 gram |
An Indian masala omelet is its own thing. Plenty of families make it, altering ingredient amounts to their tastes, but it generally has the same components: finely diced onion and tomato, dashes of red chili powder and turmeric, fresh cilantro, and shreds of searingly hot green chile studded evenly throughout. The omelet is cooked flat in the pan, a little browning welcome — The Washington Post.
Sprouts are eaten in many parts of India in various forms. They are very nutritious, are high in fiber and proteins. They can be made from various lentils and are eaten raw or slightly steamed.
| Prep time | 30 minutes |
| Cooking time | 15 minutes |
| Serves | 4 people |
Ingredients
- 1 Cup Moong Dal Sprouts
- ¼ Cup Chopped Tomato
- ½ tsp Green Chilly Chopped
- 50 g Verka Paneer/Cottage Cheese
- 25 gm Fresh Sliced Coconut
- Chopped Coriander For Garnish
- 1/4 Cup Chopped Onion (Optional)
For the dressing
- 2 tbsp Lemon Juice
- 2 Drops Stevia
- 1 tbsp Olive Oil
- Salt to taste
- ½ tsp Black Pepper Powder
For The Garnish
- 1 tbsp roasted sesame seeds (til)
Procedure
Moong Dal/Green Bean Sprouts
Wash the moong dal with water and tie it in a cheese cloth or a muslin cloth. Hang it in a warm corner of your kitchen. After twelve hours, sprinkle some water on the cloth, since moisture is very important for germination. But don’t over soak the lentils. After three days, the sprouts should be ready to use.
Also Read: Priya’s Keto Zucchini with Green Egg
In a bowl, combine the broccoli, bean sprouts, tomato and green chillies. Combine the dressing in a separate bowl. When you are ready to eat, combine the veggies with the dressing. Garnish with roasted sesame seeds. Eat it chilled.
Tip: You can also add roasted peanuts to this salad — Priya Dogra.
Nutrition Break up
| Calories | 218 |
| Carbs | 13 gram |
| Proteins | 7 gram |
| Fats | 17 gram |
When on Keto, you should make it a point to include veggies in your diet. They are a welcome change from the meats. They provide you with essential nutrients, and also with the quintessential fiber.
This recipe is of a very easy cheese dip which you can make and kept in your fridge. Cut some cucumber, radish and blanch some broccoli. Dip them in this dip and enjoy. I carry this dip to work and have a hearty, cheesy salad for lunch.
- Prep Time: 2 mins
- Serves: 1.25 Cup
Ingredients
- 1 Amul Cheese Spread (200 gm) (Any Flavor)/Any Cheese Spread of Your Choice
- 2 tbsp Chopped Capsicum
- ¼ tsp Sarson or Mustard Powder
- Salt to Taste (Optional)
- ¼ tsp Black Pepper
- Pinch of Red Chili Flakes (Optional)
Procedure
- Combine all the ingredients in a bowl.
- Store in an airtight container in the fridge.
Nutrition Break up for 50 gm
| Calories | 150.25 |
| Carbs | 9.5 gram |
| Proteins | 5.75 gram |
| Fats | 10 gram |
Note: The carb figure will vary according to the cheese you use.