Omelette Recipe

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2 eggs (or 2 egg whites and a yolk (chose to suit your diet requirements))

1 tbsp onions (finely chopped)

1 tbsp capsicums (finely chopped)

1 tbsp tomato (optional) (finely chopped firm deseeded )

⅛ tsp Salt (or as needed)

1 Green chili (chopped)

1 Pinch turmeric

1 tbsp Oil (or butter)

1 tbsp Coriander leaves (finely chopped)

Wash and chop onions, tomatoes, chilies, coriander leaves and capsicum finely.
Mix together with salt and turmeric.
Break the eggs to the bowl and check for shells.
Beat the eggs until frothy.
Add oil to a pan and heat it on a medium flame. Do not let the pan turn very hot, it will brown the omelette without cooking well.
Pour the egg mixture, allow to cook until set on a medium flame.
When the base firms up, flip it to the other side and cook till done. Sprinkle crushed pepper or chilli powder if you like.
Serve egg omelette hot with rice, roti or bread.