Indian omelette breakfast burrito served with curry salsa.

Yesterday, an Indian friend said this Indian Omelet recipe “looks legit,” so I decided to try it; the Indian omelette reminds me of the Chinese omelette, egg foo young, and is prepared quite similarly just with different spices and a lot less oil.

For my version of this omelette (2 servings), I used the following ingredients:

• 4 large eggs
• 1/3 cup minced red onion
• 1/3 cup chopped napa cabbage
• 1/3 cup minced fresh mushroom
• fresh coriander leaf
• 1/2 teaspoon turmeric
• 3/4 teaspoon paprika
• 1/8 teaspoon cayenne powder (to taste)
• salt and freshly ground pepper (to taste)
• canola oil (1-2 tablespoons)

(I reduced the turmeric quite a bit from the original recipe because I’ve found that if I don’t cook it in oil in the pan first, it can taste metallic to me.)

To prepare:

As with any omelette beat the eggs, I added a bit of water.  Next whisk in all the other ingredients (except the oil for frying). Over medium heat add the oil to an omelette or other non-stick frying pan. When oil is hot, but not smoking, be sure it’s spread evenly over the pan surface and add the egg mixture, spreading it evenly. Cover immediately with a pan lid or serving plate, and cook for a few minutes, checking to see that it is solidifying, but not yet cooked through. (Expect the bottom to brown in the oil.) Before the egg is completely cooked on top, slide the omelette onto a plate that is larger than the pan, then place the pan upside-down over the plate and flip it over so that the omelette is back in the pan. Cook this other side for a minute or so and slide it onto a serving plate; garnish with cilantro leaf.

An Indian omelette topped with coriander leaf.

Despite all the ingredients and spices, I found my omelette uninteresting on its own (and I’m not really a fan of breakfasts dominated by egg), so as I’ve done before, I chopped the omelette into large pieces and used it to fill a large, warmed flour tortilla as a breakfast burrito.

As an additional burrito filling and flavorful accompaniment, I prepared a hot curry salsa by stirring about 1/2 teaspoon of Indian curry paste into about 1/4 cup tomato-based Mexican salsa.

Mixing up a curry salsa.

I used less than half the omelette for the burrito and served it with additional hot curry salsa on the side.

An Indian omelette and breakfast burrito.

This was a nice Indian-fusion variation of the wonderful Tex-Mex breakfast burrito. Another way to make it more Indian would be to use chappati instead of a mexican-style tortilla. I was first introduced to the frozen variety of chappati by an Indian housemate; they’re quite good, you just take them from the freezer right into the fry pan for a few minutes, but the frozen ones are smaller than burrito-sized tortillas, so would make for tiny burritos.

The Indian omelette is yet-another way to put some variety into your breakfasts of vegetables and eggs!

Here is the recipe I used as the basis for this omelette:

• Indian Omelet Recipe (foodnetwork.com)

And some related recipes:

• Egg Foo Young (Chinese Omelette, KitchenConvivial.com)
• Egg Chapati Roll Recipe (Foods & Flavors by Shilpi)
• Chapati Egg Roll (Mrs. Vahchef, YouTube video)

UPDATE (Feb. 2015):

I made an “egg roll,” (nothing like a Chinese egg roll) as in this video, with scallion, black pepper, scrambled egg, and a tortilla and that works out great too and is yet-another breakfast burrito variation!