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Breakfast 10 min Serves 1 Easy
Microgreen Masala Omelette
Your Sunday masala omelette, upgraded — a fistful of mixed microgreens folded in at the end keeps them bright, fresh and full of crunch.
Ingredients
- 2–3 eggs
- 1 small onion and 1 green chilli, finely chopped
- 1 small tomato, deseeded and chopped
- 1/4 tsp turmeric, salt and pepper
- 1 cup mixed microgreens (sunflower + radish work best)
- 1 tsp butter or ghee
- Toast, to serve
Method
- 1
Beat the eggs with onion, chilli, tomato, turmeric, salt and pepper.
- 2
Melt butter in a non-stick pan on medium heat; pour in the egg mix.
- 3
When almost set, scatter most of the microgreens over one half and fold the omelette.
- 4
Slide onto the plate, top with the remaining fresh greens and serve with toast.
Chef's tip
Fold the greens in off the flame — 30 seconds of residual heat wilts them perfectly without turning them soggy.
Grown to order in Palam, Delhi
Harvested fresh for your kitchen — delivered in 6–8 days.