Keto Broccoli Masala Omelette

Ingredients

• 4 pieces Large Eggs (room temperature)
• 2 tablespoons Ghee (melted)
• 2 tablespoons Onion (finely chopped, about 1/4 small onion)
• 1 piece Garlic Clove (finely minced)
• 2 tablespoons Tomato (finely chopped, half a medium Roma tomato)
• 150 g Broccoli Florets (chopped fine)
• to taste Salt
• to taste Black Pepper
• 1/8 teaspoon Cumin Powder (ground)
• 1/4 teaspoon Coriander Powder (ground)
• 1/4 teaspoon Garam Masala Powder (ground)
• 1/4 teaspoon Red Chili Powder (adjust for heat)
• 2 tablespoons Fresh Coriander Leaves (chopped)

Instructions

1. Prep Vegetables

   Finely chop the onion, garlic, tomato and broccoli florets. Set aside in separate bowls.

   Time: PT5M

2. Beat Eggs

   Crack the 4 eggs into a mixing bowl, add a pinch of salt and pepper, and whisk until fully blended.

   Time: PT2M

3. Heat Pan & Melt Ghee

   Place the non‑stick skillet on medium heat and add 2 Tbsp ghee. Swirl to coat the surface completely.

   Time: PT2M

   Temperature: Medium heat

4. Sauté Onion & Garlic

   Add the chopped onion and garlic to the pan. Stir‑fry for about 30 seconds until the onion becomes translucent.

   Time: PT1M

   Temperature: Medium heat

5. Add Tomato

   Stir in the chopped tomato and cook for another 30 seconds until it softens slightly.

   Time: PT1M

   Temperature: Medium heat

6. Cook Broccoli

   Add the broccoli florets, season with a pinch of salt, and stir‑fry for 5 minutes until the pieces turn lightly brownish and the pan looks a bit oily.

   Time: PT5M

   Temperature: Medium heat

7. Toast Spices

   Sprinkle cumin powder, coriander powder, garam masala, red chili powder and 2 Tbsp chopped coriander leaves over the broccoli. Stir‑fry for 30 seconds so the spices become fragrant.

   Time: PT1M

   Temperature: Medium heat

8. Turn Off Heat & Spread Veggies

   Switch off the burner, spread the seasoned broccoli evenly across the pan surface.

   Time: PT1M

9. Add Egg Mixture & Cook Covered

   Pour the whisked eggs over the broccoli, tilt the pan to ensure even coverage. Reduce heat to low, cover with the lid and cook for 2 minutes until the eggs are set but still slightly soft on top.

   Time: PT2M

   Temperature: Low heat

10. Flip Omelette

    Drizzle a tiny splash of ghee around the edges, then carefully slide a spatula under the omelette and flip it onto a plate, then back into the pan to finish another minute if needed.

    Time: PT1M

    Temperature: Low heat

11. Serve

    Slide the omelette onto a serving plate, garnish with extra fresh coriander and serve with hot sauce if desired.

    Time: PT1M

Nutrition Facts

Calories

230

Protein

8 g

Carbohydrates

5 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Large Eggs: Egg whites
• Instead of Ghee: Unsalted butter, Coconut oil
• Instead of Onion: Shallots
• Instead of Garlic Clove: Garlic powder (1/4 tsp)
• Instead of Tomato: Canned diced tomato (2 tbsp)
• Instead of Broccoli Florets: Cauliflower florets

Equipment Needed

• Non‑stick Skillet (12‑inch)
• Knife
• Cutting Board
• Mixing Bowl
• Whisk or Fork
• Spatula
• Lid for Skillet
• Vegetable Chopper (optional) (optional)

Critical Steps — Do Not Skip

• Cook broccoli until lightly brownish (step 6)
• Toast spices to release aroma (step 7)
• Cover and cook on low heat to set eggs without over‑cooking (step 9)
• Flip the large omelette safely (step 10)

Chef Tips from the Video

• Use fresh coriander for the brightest flavor
• If you like extra heat, add a finely sliced green chili with the onions
• For extra fluffiness, whisk the eggs with a splash of water or heavy cream (adds ~1 g carbs)

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days

Freezer: Not recommended – texture changes when reheated

Room temperature: Can sit at room temperature for up to 2 hours

Make-Ahead Tips

• Chop all vegetables and store in a sealed container in the fridge for up to 24 hours
• Whisk the eggs with seasoning a few hours ahead and keep refrigerated