Parsee spiced omelette


Preparation info

  • Difficulty


  • Serves


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

This recipe, Parsee Poro, comes from the colourful collection of Parsee cuisine that is prevalent in west India. It is often served at breakfast, but can also be enjoyed as a first course, with naan bread, and drizzled with a tomato relish.


  • 4 eggs, separated
  • salt, to taste
  • 4 spring onions (scallions), very finely chopped
  • 2 fresh red chillies, finely chopped (deseeded if preferred)
  • 30 ml/2 tbsp fresh coriander (cilantro) leaves, finely chopped
  • 60 ml/4 tbsp sunflower oil or light olive oil
  • strips of naan and tomato relish, to serve


  1. Separate the eggs and beat the whites until soft peaks form. Add the yolks and salt and blend well.

  2. Divide the spring onions, red chillies and chopped coriander into four equal portions.

  3. Heat 15ml/1 tbsp of the oil in an ovenproof frying pan over a medium heat and add one portion of each of the spring onion, chilli and coriander. Stir-fry for 1 minute.

  4. Add a quarter of the beaten egg mixture. Tilt the pan so the egg covers the base. Reduce the heat slightly and allow the omelette to brown on the underside.

  5. Lift up an edge to check whether it is brown, then flip the omelette over and brown on the other side.

  6. Remove from the pan and keep warm while you make the remaining omelettes in the same way. Serve warm or at room temperature with naan and tomato relish.

Per portion Energy 230kcal/950kJ; Protein 8g; Carbohydrate 1g, of which sugars 1g; Fat 22g, of which saturates 4g; Cholesterol 232mg; Calcium 52mg; Fibre 0.3g; Sodium 186mg.