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  • Writer's pictureJalpa Merchant

Ina’s Fine Herbs Omelette!

Updated: Apr 14, 2021

From episode “High Wire Egg Dishes” Ina’s technique in this recipe makes it most fluffiest omelette! I switched out herbs and cheese to make Omelette à l'indienne traditionelle! Finely chopped onions, tomatoes, spicy green chili, parsley, cilantro and a pinch of turmeric is sautéed in Ghee. To that whipped eggs are added. This sultry spicy omelette is topped with Cheddar cheese and sliced red jalapeños. It’s creamy, fluffy, spiccccy...perfect on a cold morning! Delicious!

Ingredients (serves 1)

  • 3 large eggs

  • 1 tablespoon heavy cream

  • 1 - 2 tablespoon ghee or clarified butter

  • 1 small shallot or 1/2 cup red onion, finely diced

  • 1 green Chile preferably “serrano pepper” finely diced

  • 1 small tomato, finely diced

  • 2 tablespoon chopped fresh cilantro leaves

  • 1/2 teaspoon finely grated ginger

  • large pinch of garam masala

  • large pinch of ground turmeric

  • small pinch of red chilli powder / paprika

  • 2 large pinches of sea salt

  • large pinch of ground black pepper

  • Optional but very delicious - grated cheddar cheese ( about 1/4 cup)


  • medium non-stick skillet

  • heat resistant silicon spatula


Start to heat a non-stick skillet on low heat.

While pan is heating prepare omelette base: Beat the eggs and cream together until combined and set aside.

Next - Prep the vegetables, cheese and spices:

  • Grate cheddar cheese and set aside

  • finely chop the tomato. drain the juices

  • finely chop the Cilantro/ Fresh Coriander

  • finely chop the fresh green chille

  • grate the ginger

  • finely chop the Shallot / Red Onion ( I do this step last to reduce “teary eyes” time...😂

  • Measure out ground pinch of turmeric, pinch red chili powder or paprika, and pinch of garam masala, salt and pepper in a small bowl.

Time to make the omelette:

  • Increase heat to medium high of the skillet

  • Add ghee/clarified butter to the skillet and let melt and heat before smoking point.

  • Once it heated, add the shallot/onion, tomatoes, and pepper.

  • Shake skillet to spread veggies in even layer and let it cook of few seconds ensuring the veggies don’t burn. Reduce heat If needed.

  • Add the spice mixture and stir the veggies to coat

  • pour in the egg mixture and swirl it in the pan, let it sit undisturbed for few seconds to set the botto. Next, lift at the edges now and let the liquids run underneath. Do this 2 to 3 times again to let the egg flow under, until it is nearly set. Very carefully flip the omelette and allow to cook for a few more seconds until the bottom is set.

  • sprinkle with grated cheese

Turn the omelette out onto a plate by folding in thirds and serve immediately with buttered toast and a steaming cup of chai.


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