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    You are in: Home / Recipes / Garlicky Mushroom Masala Omelet Recipe
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    Garlicky Mushroom Masala Omelet

    Garlicky Mushroom Masala Omelet. Photo by Bergy

    1/6 Photos of Garlicky Mushroom Masala Omelet

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    pattikay in L.A.'s Note:

    A nicely flavored and colorful omelet from Madhur Jaffrey's Quick and Easy Indian Cooking.

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    Units: US | Metric


    1. 1
      Break eggs into a bowl. Add salt and pepper and beat well. Pour into a glass measuring cup.
    2. 2
    3. 3
      Put 2 T of oil in a medium sized frying pan and set over high heat. When the oil is hot, put in the mustard seeds - as soon as they begin to pop (just a few seconds) put in the garlic.
    4. 4
      Stir once or twice. As soon as garlic starts to brown, put in the mushrooms and stir till mushrooms lose their raw look.
    5. 5
      Turn heat to medium and put in the scallions, green chile, cilantro, ginger. Stir till the green seasonings have wilted - about a minute.
    6. 6
      Put in tomatoes and a little salt and pepper. Stir for 30 seconds (or for fresh tomatoes, till they are no longer watery) and turn off heat.
    7. 7
      Put 1 T of the oil in a 7-inch nonstick frying pan (or just spray it with cooking spray) and set over high heat.
    8. 8
      When hot, pour in half the beaten eggs. Using a wooden spoon or the back of a fork, stir the eggs for the next 3-4 seconds till they look like lumps of soft custard held together in one unbroken layer.
    9. 9
      Quickly spread half the filling along the center of the omelet and fold it over.
    10. 10
      Cook for a few seconds and flip omelet over onto a warm plate. Make the second the same way.
    11. 11
      Serve immediately.

    Ratings & Reviews:

    • on October 15, 2012


      Very good omelette, though I wouldn't really describe the taste as Indian, since those flavors are quite subtle. I used fresh tomatoes, less than a tablespoon of oil, and more mushrooms/ginger. We had this for dinner and it was very much enjoyed.

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    • on April 21, 2009


      Perfect dinner omelet loaded with flavor. I did not use the oil I used a light spry of "No oil" - this time the omelet stuck a bit but it did not harm the taste. Cut the recipe back to 2 eggs but was generous with the amount of filling. Used frozen cubes of finely chopped cilantro. A do again omelet for sure

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    • on March 15, 2009


      DH and I made this for breakfast this morning. We really enjoyed it. A simple list of ingredients with lots of flavor--we will definitely make this again. My only substitutions were to use olive oil in place of vegetable oil and a red serrano chile, as that is what I had on hand. I used shiitake mushrooms. Thanks for a nice breakfast!

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    Read All Reviews (8)


    Nutritional Facts for Garlicky Mushroom Masala Omelet

    Serving Size: 1 (260 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 453.4
    Calories from Fat 356
    Total Fat 39.6 g
    Saturated Fat 7.4 g
    Cholesterol 465.0 mg
    Sodium 186.9 mg
    Total Carbohydrate 7.5 g
    Dietary Fiber 1.7 g
    Sugars 3.5 g
    Protein 18.1 g

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