Sri Lankan Omelette


I’ve just returned from a frantic 10 day getaway to Sri Lanka. Of the ten days I spent there, I spent 3 mornings at the Hilton Colombo. I followed my long-honoured holiday tradition at headed straight for the omelette station at the breakfast buffet. There, my sister and I found a jolly young chef who announced that we could have a Sri Lankan omelette or a more Western-style number with ham and cheese.  I opted for the Sri Lankan omelette, my sister went for Sri Lankan with cheese. For those of you unaware of the amazing phenomenon that is a Sri Lankan omelette, it’s the usual egg mixture but with onion, hot green chilli, tomato and sometimes mushroom cooked into the mixture rather than inserted as a filling.

” Sit down madam.” he said ” I’ll bring it to your table.” and despite a busy breakfast room full of people, five minutes later my sister and I each had out ordered omelette. And boy was it good!

The next two mornings, we again stopped by the omelette stand and were once again greeted by our jolly omelette chef who not only remembered our order but delivered it to our table without incident.

I’ve been thinking about that omelette ever since and today I finally decided there’s really no reason not to make it at home.


  • 2 eggs beaten
  • 1 tbs butter
  • 1 tbsp. oil
  • 2 tbsp. chopped red onions
  • 2 tbsp. chopped, deseeded, tomato
  • 2 tbsp. chopped mushrooms
  • 1 small green chilli chopped (or to taste)
  • salt and pepper to taste


Heat a small frying pan over medium heat and add the oil and butter.  When the butter is melted and bubbling add the onions, tomato, mushrooms and chilli. Lightly fry these ingredients until they are softened.


Season the eggs with salt and pepper and add to the frypan with the onions, tomato, mushrooms and chillis. Tilt the frypan to distribute the eggs evenly.

After egg mixture begins to set around edges, about 25 to 30 seconds, use a heat-proof spatula to carefully push cooked egg from side of skillet toward centre. This allows the uncooked egg to reach the bottom of the  frypan. Repeat 8 to 10 times around skillet, tilting as necessary.
 Cook until the omelette is almost set but still moist and creamy on top.
Now use the spatula once again to flip half the omelette over. Slide the cooked, folded omelette onto a plate and serve with crusty bread and butter and bacon if you’re feeling dangerous!



2 Comments Add yours

  1. Kathleen Luschwitz says:

    Hey Chath….its like our indian scrambled eggs only no mushroom

    1. chathginige says:

      We make sceambled eggs like that too kathleen!

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