| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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- ½ onion chopped
- 1 Tomato chopped
- 2 green chillies chopped
- 3 tbsp olive oil
- 3 Eggs
- salt
- Pepper
- 2 tbsp butter
- Handful Fresh Coriander Leaves
- Handful Spring onions chopped
- Handful Cheese grated
Ingredients
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- Take a pan and heat some olive oil in it. Add chopped onion, tomato and green chillies. Cook the vegetables on low flame.
- Break the eggs in a bowl and whisk them nicely. Add salt and pepper to the bowl and whisk again.
- Put some butter in the pan with the vegetables. Then pour the eggs into the pan and swirl lightly, so that the mixture is evenly spread.
- Sprinkle the chopped coriander leaves, spring onions and grated cheese onto the omelette. Let it fry for a few minutes. Once it leaves the pan easily, make two folds, and it is ready to be served. You can add more butter underneath the omelette.
Recipe Tip
Whisk or beat the eggs until there are no more white flecks left. If you want to add vegetables as toppings, then do so once the egg has set into the pan. If you want to make your omelette fluffier then you can add small amount of milk while whisking.
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Frequently Asked Questions
Can I directly use the eggs from the refrigerator?
Ideally, you should use the eggs that are at room temperature. Cold eggs take longer to cook. You can place the refrigerated eggs in a bowl with water at room temperature for a few minutes before you prepare the omelette.
Why does my omelette have a runny centre?
It is likely that your pan does not have a flat base. It may also depend on the size of your pan and the amount of egg mix you have poured. The omelette and pan size should match. Pour only as much that fits the pan and can spread evenly.