breakfast · nonveg
Fenugreek herb omelette
Savoury · Spicy · Warm · Crunchy
14 minabout 230 kcal16 g protein4 g carbs16 g fat1 g fibre
Kitchen estimate per serving from typical home portions — not a lab analysis.
What you need
- 2 eggs
- ¼ teaspoon fenugreek seeds, lightly crushed
- 2 tablespoons finely chopped onion
- Salt and black pepper
- 1 teaspoon oil
How to make it
1 serving · 8 min prep · 6 min cook
- 1
Gather and measure
Crack eggs into a bowl. Keep a non-stick pan and spatula ready.
Set every ingredient on the counter first so you are not hunting mid-cook.
- 2
Crush the seeds
On a board, press the fenugreek seeds with the flat of a knife until they crack. They should look split, not powdered.
Whole seeds stay bitter if left intact. A light crush is enough.
- 3
Whisk the eggs
Whisk eggs with crushed fenugreek, a pinch of salt and pepper until the mixture looks even and slightly frothy.
- 4
Soften the onion
Heat oil in the pan on medium. Cook onion 1–2 minutes until translucent, not brown.
- 5
Cook until just set
Pour in the eggs. Tilt the pan so they cover the base. Cook 2–3 minutes until the top looks just dry at the edges, then fold and slide onto a plate.
