Egg Omelette

Instructions

1. 1

   Prepare the Egg Mixture

   • In a medium bowl, crack the eggs. Whisk them vigorously for about 1-2 minutes until they are light, pale, and frothy. This is key to a fluffy omelette.
   • Add the finely chopped onion, deseeded tomato, green chilli, and coriander leaves to the whisked eggs.
   • Sprinkle in the turmeric powder, red chilli powder (if using), salt, and freshly ground black pepper.
   • Gently mix all the ingredients together until just combined. Do not overmix.
2. 2

   Cook the Omelettes

   • Heat 1 tablespoon of oil in a non-stick skillet or pan over medium heat. Swirl the pan to coat the surface evenly.
   • Once the oil is hot, pour half of the egg mixture into the pan. Tilt the pan to spread the mixture into an even circle.
   • Cook for 2-3 minutes, or until the edges begin to set and the bottom is light golden. You may see small bubbles form on the surface.
   • Using a spatula, gently lift one edge and fold the omelette in half.
   • Press down lightly and cook for another minute until the center is fully cooked.
   • Slide the cooked omelette onto a plate.
3. 3

   Cook the Second Omelette and Serve

   • Add the remaining 1 tablespoon of oil to the pan.
   • Pour the rest of the egg mixture and repeat the cooking process to make the second omelette.
   • Serve immediately while hot with toast, pav (Indian bread rolls), or roti.