Indian Style Omelet-my Mom's Version

Total Time
Prep 5 mins
Cook 5 mins

My mom invented this recipe many years ago and it is great to eat for breakfast, or with rice. I like to eat it with ketchup. My son always wants more!

Ingredients Nutrition


  1. Preheat a small nonstick skillet and spread lightly with oil.
  2. In a small bowl, whip the eggs, Add 2 Tablespoons water and whip until fluffy.
  3. Add in coconut, onion, red chili flakes and salt to taste.
  4. Continue to mix until all ingredients are blended.
  5. As soon as the skillet is hot, pour in the egg mixture. Cook as you would a traditional omelet, making sure that the underside is browned.
  6. Flip over and continue cooking until the omelet is well done.
  7. Serve hot and enjoy!


Most Helpful

I followed the recipe to the letter and, using Bergy's suggestion, topped the omelet with mango & ginger chutney. My SO thought it was great. Thanks, Blue Peacock!

Soobeeoz January 07, 2008

I haven't had eggs with coconut before so, I tried your recipe. This egg dish had crunch, sweet and spice all rolled into one. An unusal dish. My husband really liked it. I used half the amount of onion called for because my onion had very strong smell and I didn't want it to over power the dish. Half the onion turned out to enough onion for us. Thanks Blue Peacock. Bullwinkle

bullwinkle April 28, 2005

The coconut gives this omelete a unique pleasant flavor. I did one thing different - I browned the onions first, removed them from the pan and added them when I had poured the omelete in the pan. At first I thought "Coconut in an omelete?" but when I thought about it I use coconut with curries so why not.. I will make this recipe again as an appetizer, roll the omelete tightly cut crosswise, secure pieces with toothpicks & serve with a mango chutney. This recipe is definately worth trying Thank your Mom Blue Peacock for passing this recipe on

Bergy April 10, 2005

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