Cooking time: 15 – 20 mins
½ onion, large size, finely chopped
2 green chilies, medium sized, finely chopped
1 tbsp cilantro (coriander leaves / kothambir), chopped
½ tsp red chili powder, or adjust as per spice tolerance
¼ tsp turmeric powder
½ tsp salt, or adjust as per taste
2 tbsp milk
2 tsp ghee (clarified butter)
In a bowl, break eggs and whisk lightly. Add onions, green chilies, coriander leaves, red chili powder, turmeric powder, milk and salt. Whisk everything together. Keep aside.
1. Heat butter in a skillet on medium heat. Then reduce heat to low and pour the egg mixture in the pan. Give the pan a quick swirl making sure to distribute the mixture evenly across the pan. Cover the pan with a lid and let it cook.
2. Cook on low heat until the underside of the omelette is light brown and little crisp around edges.
3. Then flip the omelette and cook for 2 mins without covering the pan on medium heat.
Serve hot with bread or roti.
spoonful O’ tips
For less spiciness, add only 1 finely chopped green chili.