Ingredients:
For 1 serving:
3 large eggs
½ cup shredded cabbage (very finely shredded)
1 tbsp onion (optional, finely chopped)
½ tsp salt
¼ tsp black pepper
¼ tsp red chili powder (optional)
½ tsp chaat masala or garam masala
1 tbsp butter or oil for frying
For the filling & topping:
1 tbsp spicy red chili garlic sauce (or sriracha + ketchup combo)
1 tbsp mayonnaise (optional, or garlic mayo)
Extra shredded cabbage for crunch
Thinly sliced green chili or spring onions (optional)
🔪 Equipment:
Square cast iron skillet (preheated well)
Wide spatula
Mixing bowl
Oil brush or paper towel for greasing
🍳 Instructions:
- Prep the Eggs:
In a mixing bowl, crack the 3 eggs.
Add salt, pepper, chili powder, and chaat masala.
Whisk until fluffy.
- Heat the Skillet:
Heat your square cast iron skillet over medium heat.
Add butter or oil and swirl to coat evenly.
- Cook the Base:
Pour the whisked eggs into the skillet.
Tilt the pan slightly to spread the eggs into a large, thin square or circle (covering most of the skillet).
Sprinkle shredded cabbage (and onion, if using) evenly over the top while the egg is still wet.
Let it cook until the edges crisp and the center sets (around 1–2 minutes).
- Add Sauces:
Once the egg has mostly cooked, drizzle a line of red chili garlic sauce and mayonnaise across the center.
Optionally, add a few pinches of masala over the sauces for a flavor boost.
- Fold the Omelette:
Use a wide spatula to fold the sides inward like a wrap or roll.
Optionally: Place a flatbread or paratha on top and press slightly to fuse it with the egg. Let it cook 1 minute more to bond.
- Crisp & Serve:
Flip and cook for another 30 seconds for a crispy finish.
Remove from the skillet and slice in half or serve whole.
🌶 Tips:
Use a metal spatula for easier folding on cast iron.
Add shredded cheese if you want a cheesy version.
For extra crunch, toast the final wrap after folding for 1 minute on each side.
