Monkey Madness Mint Masala Omelette

Mint Masala Madness Omelettes

I have to confess something… (Well, two things actually. We’ll get to the second confession later.)

The owners of Monkey Madness foods casually mentioned to me a few weeks ago about the breakfast they had just finished.

Omelettes. With some onions. And Monkey Madness Mint Masala Curry.

I blinked.

I said, “What?”

They said, “Yeah. It’s good.”

And then I proceeded to wake up to the thought of a Mint Masala omelette every morning for the next two weeks. But I’m not an omelette person. Still, the thoughts of a minty, spicy omelette chased my meals.

I gave in.

Was it as good as I’d fantasized?

Let’s find out…

If you don’t feel like reading my Mint Masala Madness Omelettes experience, feel free to jump to the recipe!

What you’ll need

  • Monkey Madness Mint Masala Curry
  • 2 eggs per person
  • 2 tablespoons oil or butter
  • Omelette Fixings (mushrooms, onions, spinach, cheese, bell peppers, the kitchen sink)
    • If you’re following my steps, you’ll need:
      • 1 bell pepper, chopped
      • 1/4 onion, chopped
      • Baby bella mushrooms, chopped
      • Baby spinach

Prep Time  

10 minutes

Cook Time

5 minutes

Let’s Get Messy!

Mint Masala Omelette

Don’t judge. When I have an omelette, I stuff those babies. So go ahead. Feel free to indulge. You deserve it. Get your coffee ready (or tea), your morning music, and start chopping.

In a recipe like this, it serves you well to Food Network-it. Pre-chop everything you can to make it easy on yourself in a few minutes. Use the cute bowls.

Break two eggs and whisk in 2-3 tablespoons of Monkey Madness Mint Masala. I added 2 tablespoons and the omelette had a really nice heat on the backend. Next time, I might add 3. (spoiler alert: there will be a next time)

Add the ingredients that cook quickly, like mushrooms, to your eggs and Mint Masala mixture.

Mushroom Mint Masala Omelette

Okay, prep work is done! See, that was easy :).

Now, get out your sauté pan and slowly melt your butter or heat your oil (or if you’re a lazy cook like me and it’s morning and you haven’t had your required amount of coffee to be socially functional, spray the Pam).

Once your pan is heated, sauté your onions and bell peppers until the onions are slightly transparent.

Monkey Madness Omelettes

Once your bell peppers and onions are nice and soft, take them out of the pan, mix into your omelette mixture, and add the mixture to your already heated pan. I don’t know if this step is necessary, but it seemed like the right thing to do.

Watch the edges of your omelette for little bubbles. That means it’s firming up.

OMG doesn’t that look so good?!

Now’s the time to sprinkle in that spinach (if you choose).

Spinach in Monkey Madness Omelettes

Now, I will say that my omelettes were a little wet, meaning they weren’t cooking in the middle fast enough to keep up with the outsides. I’m sure there is something I did wrong with this, but whatever. It all still tasted amazing. HOWEVER…the next photo is not for those sensitive to graphic food images.

Torn Omelette

I will admit that my omelette game needs some work. But the really awesome thing about Monkey Madness Foods is it’s okay to mess it up. Don’t be afraid of not being able to flip an omelette like a Michelin-star chef.

Are you ready for confession #2? This was my second attempt. And trust me, it turned out better than the first. Which I gave to my husband. Which he still devoured like it was his last meal on earth.

Food doesn’t have to be pretty to be delicious.

That was my last confession, I promise. For this post, anyways.

Now, all you gotta do is get that yummy omelette baby on your plate, refresh your coffee, and enjoy. And trust me, enjoy you will. This omelette will change your understanding of what omelettes could be from now on.

About Monkey Madness and Chef Sheel Joshi

Monkey Madness sauces are created by Michelin-rated chef Sheel Joshi who comes from an Indo-European culinary training of 25 years with influences from his travels across Europe and Asia. Chef Sheel’s food has been recognized by Los Angeles Times, Houston Chronicle, The Food Network show “The Best of Ethnic Eats,” LA Weekly, Hollywood Reporter, Travel Guide “The Lonely Planet,” Paper City Magazine, Houstonia Magazine and many more.

Monkey Madness sauces shares his love for family and friends with our customers. His childhood memories of cooking in the kitchen with his mother while playing “monkey” with his father still echoes in his home. Our brand desires to bring that fun, ease, and joy of cooking to your home.

Monkey Madness elevates the Indian sauce market through high quality flavor, authenticity, and conscious choice of ingredients. Our customers are experienced and inexperienced “foodies” seeking to create in their kitchen, authentic Indian food with the freedom to “make their own” and allowing fun in the kitchen with some Monkey Madness!

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