Masala Omelettes with Peas and Kachumber Salad
- 30 mintotal time
- $1.68£1.80a serving
- 331303calories
- 2120 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Indian-style omelettes with turmeric, cumin, peas, onion and tomato, served with a crunchy cucumber salad.
Ingredients
Serves 4.
- 10 large eggs
- 1½ cups frozen peas
- 1 red onion
- 3 tomatoes
- 1½ tbsp fresh ginger, finely grated
- ½ bunch cilantro, chopped
- 1 cucumber
- 1 lemon
- ¼ tsp ground turmeric
- ½ tsp ground cumin
- ½ tsp garam masala
- 2 tbsp vegetable oil
- salt, to taste
Contains: egg. Check the label: celery. Always read the labels if you cook for someone with an allergy.
Method
- For the kachumber, dice the cucumber, 2 of the tomato and half the red onion, and toss with the juice of half the lemon, a pinch of salt and half the cilantro.
- Put the peas in a sieve and run hot tap water over them for 1 minute to thaw. Beat the eggs with the turmeric, ground cumin, garam masala and a pinch of salt, then stir in the peas, the rest of the onion and the last tomato, both finely chopped, the fresh ginger and the remaining cilantro.
- Heat 1 tablespoon of the vegetable oil in a large non-stick frying pan on medium heat. Pour in half the egg mixture and cook for 2 minutes, drawing the edges into the middle with a spatula, then cover with a lid and cook for 3–4 minutes more, until set all the way through and golden underneath. Fold in half, slide onto a plate and keep warm. Cook the second omelette in the rest of the oil.
- Cut each omelette in half and serve with the kachumber and the rest of the lemon in wedges.
Leftovers: Best eaten straight away; leftover omelette keeps in the fridge for 1 day. Reheat until piping hot.
Ingredients
Serves 4.
- 10 eggs
- 200 g frozen peas
- 1 red onion
- 3 tomatoes
- 10 g fresh ginger, finely grated
- ½ bunch coriander, chopped
- 1 cucumber
- 1 lemon
- ¼ tsp ground turmeric
- ½ tsp ground cumin
- ½ tsp garam masala
- 2 tbsp vegetable oil
- salt, to taste
Contains: egg. Check the label: celery. Always read the labels if you cook for someone with an allergy.
Method
- For the kachumber, dice the cucumber, 2 of the tomato and half the red onion, and toss with the juice of half the lemon, a pinch of salt and half the coriander.
- Put the peas in a sieve and run hot tap water over them for 1 minute to thaw. Beat the eggs with the turmeric, ground cumin, garam masala and a pinch of salt, then stir in the peas, the rest of the onion and the last tomato, both finely chopped, the fresh ginger and the remaining coriander.
- Heat 1 tablespoon of the vegetable oil in a large non-stick frying pan on medium heat. Pour in half the egg mixture and cook for 2 minutes, drawing the edges into the middle with a spatula, then cover with a lid and cook for 3–4 minutes more, until set all the way through and golden underneath. Fold in half, slide onto a plate and keep warm. Cook the second omelette in the rest of the oil.
- Cut each omelette in half and serve with the kachumber and the rest of the lemon in wedges.
Leftovers: Best eaten straight away; leftover omelette keeps in the fridge for 1 day. Reheat until piping hot.
Nutrition per serving
| Calories | 331 |
|---|---|
| Protein | 21 g |
| Carbohydrate | 20 g |
| Fat | 20 g |
| Fiber | 5 g |
| Sodium | 243 mg |
| Calories | 303 |
|---|---|
| Protein | 20 g |
| Carbohydrate | 13 g |
| Fat | 19 g |
| Fibre | 6 g |
| Sodium | 205 mg |
Worked out from the ingredients, 411 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $1.68 a serving in the US (range $1.29–$2.23) and £1.80 in the UK (range £1.38–£2.38). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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