Mild Curry Omelet

Mild Curry Omelet

Amystar79 5

"This easy and very tasty omelet will impress anyone and they will never have omelet any other way after tasting this!"

Ingredients 30 m {{adjustedServings}} servings 315 cals

Serving size has been adjusted!

Original recipe yields 1 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 26.3 g
  • 41%
  • Carbs:
  • 8g
  • 3%
  • Protein:
  • 11.9 g
  • 24%
  • Cholesterol:
  • 356 mg
  • 119%
  • Sodium:
  • 749 mg
  • 30%

Based on a 2,000 calorie diet

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  • Prep

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  1. Heat sesame oil in a skillet over medium heat. Stir in the garlic, and cook for 20 seconds until fragrant, then stir in the onion, green onion, bell pepper, and salt. Cook for a minute or two until the vegetables soften. Sprinkle with coriander, cumin, and turmeric; cook for 30 seconds until fragrant.
  2. Spread the vegetables evenly over the bottom of the skillet. Pour in egg, and cook gently until set, then turn over, and cook for an addition 30 seconds to firm. Roll omelet onto a plate to serve.
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Reviews 7

  1. 8 Ratings

Caroline C

This was ok, but if I were to make it again I would leave out the sesame oil and the turmeric - I didn't think they worked with the other flavors at all. Husband didn't care for it much. Oh well, thanks anyway.


This was really quite tasty. I didn't care for the red peppers though, but that is a personal thing, they tasted fine I just didn't like their texture in this. I used dried minced onion and freeze dried chives instead of fresh. I only used half the sesame oil called for. I enjoyed this and would eat it again. I might try adding spinach too and see how that works out in this. Thanks.