Air fryer recipe · Breakfast
Masala Omelette Cups
Spicy Indian-style omelette baked into handy grab-and-go cups.
- 17 minTotal time
- 180°CAir fryer
- 2Serves
- Contains eggDiet
Nutrition per serving
- 160kcal
- 13.2 gprotein
- 4.2 gcarbs
- 9.6 gfat
- 1.0 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Eggs4
- Chopped onion1/4 cup
- Chopped tomato1/4 cup
- Green chilli, minced1
- Turmeric1/4 tsp
- Coriander leaves2 tbsp
Method
Mix the masala base
Beat the eggs with the turmeric, salt and minced green chilli until the colour is even throughout. The turmeric gives the cups a warm golden colour and a gentle, earthy background flavour.
Fold in the veg
Stir in the chopped onion, tomato and coriander so they spread evenly through the egg. Do not overmix once the vegetables are in, or the omelette cups turn dense instead of light and soft.
Pour into cups
Grease the silicone muffin cups well and divide the spiced egg mixture between them. Leave a little room at the top, because the cups rise and puff as the egg heats and sets.
Air-fry the cups
Cook at 180°C for 12 min until the omelette cups are firm and springy to the touch with no wet egg left in the middle. Serve them warm, straight from the basket.
