Mushroom omelette is a favourite across Indian homes, cafés, and roadside stalls. People love it because it is light, quick, and full of flavour. It suits busy workers, students, and health-minded food lovers who want a warm meal without too much fuss. Many enjoy it as a breakfast dish, yet it also fits lunch or dinner with ease.

Across cities like Mumbai, Delhi, and Bengaluru, mushroom omelette has become a regular pick for those who want taste without heavy cooking. Chefs enjoy it because mushrooms pair well with spices, herbs, and fresh vegetables. You can add heat, keep it mild, or mix in rich flavours. It fits every choice. This flexible nature has made it a steady favourite among families and young food fans.

Indian street food culture has also shaped the rise of this dish. Food stalls often cook omelettes on wide iron tawas. The quick sizzle, strong aromas, and soft centre make people stop and order it on the go. Mushroom omelette stands out because it brings a mix of protein, comfort, and earthy depth from the mushrooms. It meets the tastes of both vegetarian and non-vegetarian eaters.

Today, mushroom omelettes appear in many cafés with Indian twists. Chefs now add spices like red chilli powder, turmeric, black pepper, and special blends like pav bhaji masala or kitchen king masala. These touches bring warmth, colour, and balance. With brands like Spyran Masala, people can cook a café-style mushroom omelette at home with the same fresh aroma and rich taste. Each spice blend lifts the dish and adds a bright Indian flavour.

Ingredients:

• 2 large eggs
• 1 cup sliced mushrooms
• 1 small onion, finely chopped
• 1 green chilli, chopped
• 1 tbsp oil or butter
• ¼ tsp Spyran Turmeric Powder
• ½ tsp Spyran Red Chilli Powder
• ½ tsp Spyran Coriander Cumin Powder
• ¼ tsp Spyran Black Pepper Powder
• ½ tsp Spyran Omelette Masala
• Spyran Saltto taste
• Fresh coriander for garnish

Instructions:

• Heat oil or butter in a pan over a medium flame.
• Add onions and sauté till soft. Add green chilli and mushrooms. Cook till mushrooms shrink.
• Sprinkle Spyran Turmeric Powder, Spyran Red Chilli Powder, Spyran Coriander Cumin Powder, Spyran Black Pepper Powder, and Spyran Omelette Masala. Stir well.
• Beat eggs with Spyran salt. Pour over the cooked mix and spread evenly.
• Cook on low till the base firms. Fold gently.
• Garnish with fresh coriander and serve hot with toast or roti.