Ingredients

The following ingredients have 4 Servings
  • 2 eggs
  • 1/4 cup onion (approx 1/2 onion)
  • 1/4 cup tomato (1/2 large or 1 smaller)
  • 1/2 fresh green chili (eg serano, or more to taste)
  • 1 tbsp cilantro (coriander (chopped volume))
  • 1/8 tsp turmeric
  • 1/8 tsp chili powder
  • 1 tbsp vegetable oil (or other neutral oil)

Instruction

  • Lightly whisk the eggs in a bowl - they should be broken up but not frothy.
  • Finely chop the onion, tomato, chili and cilantro. Add them to the eggs, along with the turmeric and chili and stir to combine. Add a pinch of salt to taste, if you like.
  • Gently warm the oil in a small-medium skillet/frying pan over a medium heat (see notes) and add the egg mixture while it's still warming up.
  • Cook the omelette on the first side for around 2-4 minutes until it is cooked on the sides and largely cooked in the middle. Cover the top of the omelette with a small plate and flip it on to the plate and back into the skillet to turn. Cook on the other side for a minute or two to be gently brown and cooked through. Serve as it is or with roti/bread.