Ingredients:

• 4 large eggs
• 1 medium onion (finely chopped)
• 1 small tomato (finely chopped)
• 1-2 green chilies (finely chopped)
• 2 tbsp coriander leaves (chopped)
• 1/4 tsp turmeric powder
• 1/4 tsp red chili powder
• Salt to taste
• 1 tbsp milk (optional, for fluffiness)
• 1 tbsp oil or butter (for frying)

Step-by-Step Method:

1. Prepare the Batter:
   In a mixing bowl, crack the eggs and beat well. Add chopped onion, tomato, green chilies, coriander leaves, turmeric powder, chili powder, salt, and milk (if using). Whisk until everything is well combined.
2. Heat the Pan:
   Heat a non-stick or cast iron pan over medium heat. Add oil or butter and let it spread evenly.
3. Cook the Omelette:
   Pour half of the egg mixture into the pan and spread evenly. Let it cook on low-medium heat for 2–3 minutes or until the bottom is set.
4. Flip (Optional):
   Carefully flip and cook the other side for 1 minute if you prefer it fully cooked on both sides, or cover and cook to steam without flipping.
5. Repeat:
   Prepare the second omelette with the remaining mixture.
6. Serve Hot:
   Serve with buttered toast, paratha, or as a sandwich filling.

Pro Tip:

For a fluffier omelet, beat the eggs until frothy and add a splash of milk. You can also sprinkle some grated cheese on top just before folding for an extra indulgent version.

Nutritional Values (Per 100g approx.):