Indian Omelette


  • 2 large eggs
  • 2 tbsps. finely chopped red onions
  • 2 tbsps. finely chopped tomato
  • 1-2 tsps. chopped green chilies.
  • 2 tbsps. chopped fresh coriander
  • salt to taste
  • 1 tbsp. unsalted butter 
  1. Combine the eggs, red onions, tomatoes, chilies, fresh coriander and salt in a bowl and beat until frothy.
  2. Heat the butter in a large non-stick frying pan over a medium heat.
  3. Add the egg mixture and spread until it covers the base of the pan. Cook for 1½ minutes until the egg is set and the underside lightly browned.
  4. Turn with a wide spatula and cook for 30 seconds until the other side is browned. Serve immediately.


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