Spicy Omelette

Preparation info

  • Difficulty


  • Serves


Appears in

Brick Lane Cookbook

Brick Lane Cookbook

By Dina Begum

Published 2018

  • About

Weekends mean time for relaxation and fun and of course a leisurely breakfast after a busy week. A stroll through the market with friends and family is what I’ve grown up doing on my Sundays, and this omelette is a family favourite. There’s a bit of heat, some sweetness from the onions and lots of herby goodness from the fresh coriander. And the best thing is you only need to cook one big omelette to share between four people. Just toast a stack of bread and add your favourite condiments for a lovely brunch to start your day.


  • 4 large eggs
  • 1 teaspoon salt
  • 1 medium onion, finely sliced
  • 1 tomato, chopped
  • 2 green chillies, finely chopped
  • ½ red pepper, chopped
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground turmeric
  • 3 tablespoons fresh coriander, chopped
  • 2 tablespoons oil
  • crushed black pepper, to taste


Whisk the eggs in a bowl and season with the salt and some black pepper, then add the onion, tomato, chillies, red pepper, cayenne, cumin, turmeric and chopped coriander. Mix everything well.

Heat the oil in a large non-stick frying pan over medium-low heat. Pour the omelette mixture into the pan, swirling the pan a little so that the mixture is distributed evenly. Cover and cook for three to four minutes, until golden on the underside. Using a large spatula carefully flip the omelette over and cook uncovered for a further two minutes or so, then cut into quarters and serve.