Ingredients - Serves 3
- 6 eggs
- 1 medium-sized (or 200 g) onion, finely chopped
- 2 green chillies, finely chopped (adjust based on your spice/heat tolerance)
- 3 tbsp milk, optional
- 1 medium-sized (or 150 g) carrot, finely chopped, optional
- 1 green capsicum (bell pepper), deseeded and finely chopped, optional
- ¼ tsp turmeric powder
- ½ tsp garam masala powder
- 2 tsp ginger, finely chopped, optional
- fresh coriander, chopped, optional
- Oil or butter, to fry the omelette
- Salt, to taste
Steps
- In a large bowl, beat the eggs. Mix in milk, turmeric and garam masala
- Heat oil or butter in a pan and pour in ⅓rd of the egg mixture
- Sprinkle ⅓rd of the chopped onions, vegetables, green chillies, ginger and fresh coriander all over the omelette
- Sprinkle some salt on top and cook the omelette on low-medium heat until browned on the bottom
- Flip over carefully and cook the other side
- Take off the heat, make the remaining two and serve immediately
By Sirisha Tadimalla on