Egg Omelette with Brown Bread

1. 1
   prep · ~3 min

   Chop the vegetables.

   1.Finely chop 1 small onion.

   2.Finely chop 1 green chili (remove seeds for less heat).

   3.Chop fresh coriander leaves to yield about 2 tablespoons.
2. 2
   mix · ~1 min

   Beat the eggs and mix in seasonings.

   1.Crack 4 eggs into a mixing bowl.

   2.Add chopped onion, green chili, coriander leaves, a pinch of salt, and a pinch of black pepper.

   3.Whisk vigorously with a fork until the mixture is frothy and everything is well combined.

   TIPWhisking until frothy incorporates air, which makes the omelette light and fluffy.
3. 3
   fry · ~8 min

   Cook the omelette.

   1.Heat 1 teaspoon of oil in a non-stick pan over medium-low heat.

   2.Pour half the egg mixture into the pan, swirling gently to spread evenly.

   3.Cook for 2-3 minutes until the edges are set and the bottom is golden.

   4.Fold the omelette in half gently with a spatula and cook for another 30 seconds.

   5.Slide onto a plate. Repeat with the remaining oil and egg mixture for the second omelette.

   TIPKeep the heat medium-low to avoid burning the bottom before the center sets.
4. 4
   prep · ~2 min

   Toast the brown bread slices.

   1.Toast 4 slices of brown bread in a toaster or on a dry hot pan until lightly crisp.

   2.Spread butter lightly over each slice while still warm.

   TIPToasting in a pan gives a slightly charred, smoky flavor if you prefer that.
5. 5
   assemble

   Plate the omelette with toast.

   Place each folded omelette on a plate alongside two slices of buttered toast. Serve immediately while the omelette is hot.

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