Indian Masala Omelette

Break eggs in a medium-sized mixing bowl. Whisk them well using a wire whisk or a fork. Set them aside.

1. Heat butter in an 8-inch non-stick frying pan over medium heat.
2.  Add onions, tomatoes, and green chilies and cook for 2-3 minutes, stirring frequently, until the onions are lightly browned.
3. Add cooked onions, tomatoes, and chilies, ginger, cilantro, turmeric powder, chili powder, milk, and salt to the eggs and whisk well.

Butter  -  1 tbsp

Onion  -  2 tbsp

Tomato  -  1 tbsp

Green Chilli - Chopped  -  0.5 tbsp

Ginger - Chopped  -  1 tbsp

Coriander Leaves - Chopped  -  1 tbsp

Turmeric Powder  -  0.25 tbsp

Red Chilli Powder  -  0.25 tbsp

Double Toned Milk  -  2 tbsp

Salt  -  0.5 tbsp

1. Add ghee to the pan and swirl the pan to coat it all over with ghee.
2. Pour the egg mixture into the heated pan and swirl the pan to spread the eggs evenly.
3. Cover the pan with a lid and cook until the lower side is set and browned. It will take 2-3 minutes.
4. Flip the omelette using a flat spatula and cook from the other side as well.
5. Flip again and fold it in half

Served hot with toast, pav (bread), or alongside a fresh green chutney or ketchup, the Indian Masala Omelette is not only satisfying but also a nutritious breakfast option packed with protein and essential nutrients