Veggies Stuffed Omelette

 INGREDIENTS:

1. Eggs 2 or 3
2. Milk 1-2 tbsp
3. Onion, Bell Peppers, Mushroom, Tomato chopped finely 1 cup
4. Salt and Pepper to taste
5. Chili Flakes 1/4 th tsp
6. Coriander leaves 1tbsp
7. Oil 1 tbsp
8. Butter 1 tbsp

METHOD:

Serving Size: 1

Crack the eggs in a bowl and beat them with salt, pepper and milk until they turn frothy.

Heat 1 tbsp oil in a pan and cook the veggies until soft and set aside. 

Melt butter in a skillet on medium heat. Pour in the eggs and tilt the pan to spread them evenly.

Let them cook for about 1 minute or until the edges start to set. Lift edges with a spatula and tilt the skillet so uncooked egg can flow towards the bottom of the skillet to set.

Flip the omelette and cook for 30-40 seconds. Add the fillings to one half of the omelette.

Fold the omelette in half and slide it onto a plate.

Sprinkle chili flakes on top and garnish with chopped coriander leaves.

Serve veggies stuffed omelette along with butter toast bread, roasted potatoes or french fries and grilled tomatoes.