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An Indian omelette or masala omelette is a variant of the omelette originating from the Indian subcontinent. Its main ingredients are eggs, herbs, tomatoes and spices that vary by region. Grated cheese is sometimes put over the omelette, and they may also be filled with things such as shrimp and/or chicken flavoured with curry. George Frederick Scotson-Clark, the author of Eating Without Fears, described it as "an excellent late supper dish."

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  • Indian omelette (en)
  • 印度奄列 (zh)
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  • 印度奄列（英語：Indian omelette），又名瑪莎拉奄列（Masala omelette），是的奄列，主要成份包括雞蛋、香草、番茄和因地區而異的各種香料。 奄列上面有時會配上芝士，餡料方面亦可加入以咖喱調味的雞肉或蝦仁。有食評家形容此菜色為「一個極好的宵夜菜色」。 (zh)
  • An Indian omelette or masala omelette is a variant of the omelette originating from the Indian subcontinent. Its main ingredients are eggs, herbs, tomatoes and spices that vary by region. Grated cheese is sometimes put over the omelette, and they may also be filled with things such as shrimp and/or chicken flavoured with curry. George Frederick Scotson-Clark, the author of Eating Without Fears, described it as "an excellent late supper dish." (en)
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  • Indian omelette (en)
name
  • Indian omelette (en)
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  • http://commons.wikimedia.org/wiki/Special:FilePath/Masala_omelette.jpg
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  • Indian omelette (en)
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  • Egg, onions, green chillies, tomatoes (en)
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  • An Indian omelette or masala omelette is a variant of the omelette originating from the Indian subcontinent. Its main ingredients are eggs, herbs, tomatoes and spices that vary by region. Grated cheese is sometimes put over the omelette, and they may also be filled with things such as shrimp and/or chicken flavoured with curry. The omelette commonly includes finely chopped green chili peppers and onions (or shallots), finely chopped fresh green coriander, salt, and zeera (cumin). Variations include grated coconut, ground black pepper, curry leaves, and finely chopped tomatoes. Grated cheese may also be added. The egg mixture is whisked until fluffy and then cooked on a skillet. Usually the skillet is not warmed much before the mixture is poured in and it does not immediately solidify. The stove is usually turned on right before the egg is poured in. George Frederick Scotson-Clark, the author of Eating Without Fears, described it as "an excellent late supper dish." (en)
  • 印度奄列（英語：Indian omelette），又名瑪莎拉奄列（Masala omelette），是的奄列，主要成份包括雞蛋、香草、番茄和因地區而異的各種香料。 奄列上面有時會配上芝士，餡料方面亦可加入以咖喱調味的雞肉或蝦仁。有食評家形容此菜色為「一個極好的宵夜菜色」。 (zh)
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  • Egg,onions,green chillies,tomatoes
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