Inspired by the masala omelet my mother made for breakfast every Saturday morning, this version reimagines her dish into an easy weeknight-friendly dinner. Be sure to cook down the onions and tomatoes until softened to avoid excess moisture in the final dish. Scrambling the eggs in broad strokes is vital in keeping the egg curds nice and fluffy. Serve taco-style or over crusty toast for a breakfast-for-dinner vibe.
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What you’ll need
Large Nonstick Skillet
$50 At Amazon
Rubber Spatula
$13 At Amazon
Box Grater
$12 At Amazon
Recipe information
Yield
4 servings
Ingredients
1
3
1
1
1
3
1
1
1
8
2
1
½
Preparation
Step 1
Heat 1 Tbsp. extra-virgin olive oil and 1 Tbsp. unsalted butter in a large nonstick skillet over medium. Add 1 medium red onion, cut into ½" pieces, 1 plum tomato, seeds removed, coarsely chopped, 1 jalapeño, finely chopped, 3 garlic cloves, finely chopped, and one 1½" piece ginger, peeled, finely chopped; sprinkle with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and 1 tsp. ground cumin. Cook, stirring often, until onion and tomato are softened and garlic is beginning to brown around edges, 5–8 minutes.
Step 2
Stir in remaining 2 Tbsp. unsalted butter and spread mixture into an even layer. Pour in 8 large eggs, beaten to blend, then scatter 2 oz. sharp cheddar, coarsely grated, over. Cook, undisturbed, until eggs are just set around edges of pan, about 1 minute. Continue to cook, stirring in broad strokes and turning eggs over with a heatproof rubber spatula, until just cooked through, about 2 minutes more. Remove from heat and sprinkle with flaky sea salt. Top with 1 radish, trimmed, thinly sliced, and ½ cup cilantro leaves with tender stems and/or mint leaves.
Step 3
Serve scramble with warm corn tortillas or toasted country-style bread and lime wedges for squeezing over.
Leave a Review
Reviews (8)
Back to TopOmitted the cheddar (didn’t have any), subbed spring onions instead of red onions and added turmeric for colour and earthiness. Delish! Quickly elevated weekend scrambled eggs
GemHallJan
Dublin, Ireland
1/28/2023
I found this to be rather bland. Nothing salsa couldn't fix, but I just wasn't impressed.
Xtopher
Dallas, TX
3/30/2023
It did not come out good. Too much cheese and salt. And no taste of egg.
Deepak
Cockeysville, MD
8/13/2023
What is a 1 1/2 inch piece of ginger? Assuming that the ginger you buy is like the ginger I buy, the pieces look like skinny hands with fat fingers. Are you suggesting that I break of some "finger" pieces that add up to an inch and a half? Or do I try to find a "hand" that's an inch and a half long and grate it...if the latter, do I discard the fingers or use them? Also, how do I cut an onion into half-inch pieces? Half-inch cubes? Or do I slice it into half-inch slices, then separate the rings and cut them into half-inch pieces?
Rip Stauffer
Southwest Harbor, Maine
2/29/2024