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Try This Masala Pepper And Cauliflower Omelet Recipe

Your morning eggs just got way more exciting.

masala pepper and cauliflower omelet
Chelsea Kyle

Meet your new “chicken soup.” This immunity-supporting recipe is loaded with vitamin C and includes curcumin, a compound in turmeric that may help your body fight off infections faster. Soul-soothing indeed. 

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Yields: 1
Total Time: 0 hours 20 mins
2 tsp.

extra-virgin coconut oil, divided 


red bell pepper, thinly sliced

2 oz.

cauliflower, cut into small florets (about ½ cup)

Kosher salt and pepper


clove garlic, finely chopped 

1/4 tsp.

garam masala

2 tbsp.

chopped cilantro, plus more for serving


serrano chile, sliced, plus more for serving


large eggs

1/4 tsp.

ground turmeric

  1. Heat 1 tsp oil in a small nonstick pan on medium. Add bell pepper and cauliflower, season with 1/4 tsp each salt and pepper, and sauté until just tender, 4 minutes. Stir in garlic and garam masala and cook until fragrant, about 30 seconds; transfer to a bowl and toss with cilantro and chile. 
  2. In a separate bowl, whisk 2 eggs with turmeric and a pinch of salt until no visible strands of egg white remain. 
  3. Heat 1 tsp oil in a nonstick pan over medium heat. Add eggs to pan and cook, shaking pan and stirring constantly with a silicone spatula, pulling in the more-cooked eggs at the perimeter of the pan to mingle with the less-cooked interior. You should have what looks like wet scrambled eggs about 20 to 25 seconds in. 
  4. Remove from heat and spread to cover surface of pan, letting residual heat cook and set eggs. Run spatula around pan perimeter and give a shake to loosen omelet. 
  5. Spoon vegetable mixture along center of omelet. With bottom side of pan touching the plate, tilt up at a 45-degree angle and use spatula to loosen and fold top third over filling and roll omelet onto itself, out of skillet, and onto the plate. Tuck under any edges and serve, topping with more chiles and cilantro, if desired.

Do It If you typically cook your eggs well, try living on the edge, at least once, with a juuust cooked omelet. The ideal one should have no browning, and the interior should be soft and moist—not hard or dry—resulting in a silky, custard-like experience.

Experiment with temps:
There’s a sweet spot on every stove, and skillets will conduct heat differently. Your pan should be hot enough to cook eggs swiftly, but not so hot that they seize up before you form the base.

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