Ingredients (Servings: 2)
Eggs – 4
Button Mushroom – 1/4 cup (chopped)
Tomato – 1/4 cup (chopped)
Onion – 1/3 cup (finely chopped)
Green Chilli – 2 teaspoon, finely chopped
Capsicum – 1/4 cup (chopped)
Coriander Leaves – 2 tablespoon, chopped
Salt – 11/2 teaspoon
Black Salt -1/2 teaspoon
Black Pepper Powder – 1 teaspoon
Oregano- 1 teaspoon
Refined Oil – 2 tablespoon
For each omelette beat two eggs and add half of the all ingredients (except oil). Beat them well again especially after adding salt. Now heat oil in a pan and add the mixture. Cook on medium flame. When one side is cooked, flip the other side and cook for few more minutes. Use the remaining ingredients for another omelette. Serve it with toast for morning breakfast.
The other way of doing it, after adding the mixture on pan wait for 3 to 4 minutes. Instead of flipping it fold it and cook both the folded side for 1 or 2 minutes. In this style, you get little raw flavour inside which I liked the most. However, if you do not like the raw smell better to avoid this and one more thing, to cook this type, adjustment of heat is very necessary otherwise you may end up with a raw liquidy omelette:P.