INGREDIENTS:
- Eggs – 2 nos
- Spinach, chopped – 1/4 cup
- Red onion, finely chopped – 1/4 cup
- Green chillies, finely chopped – 3 nos
- Tomato, finely chopped – 1 medium
- Cabbage, finely chopped – 2 Tbsp.
- Black pepper power – 1/4 tsp.
- Salt – To taste (1/4 tsp)
- Olive oil – 1 Tbsp
Extra vegetables:
You can choose your favorite vegetables to place and fold in the omelet. I used the following:
- Broccoli – 1 floral, wash well and separate into 4, 5 small pieces.
- Cauliflower – 1 floral, wash well and separate into 4, 5 small pieces.
- Carrot 1, cut into 3 inch long thin pieces.
METHOD:
- Begin with vegetable preparation. Wash all vegetables thoroughly. Chop spinach, tomato, red onion, green chillies and cabbage into small pieces.
- Crack the eggs into a bowl and whisk well with a fork or hand whisk.
- Add Black pepper power, salt and mix well.
- Add the remaining ingredients (chopped vegetables) except olive oil. Mix everything well.
- Heat oil in a Dosa tawa or non-stick pan in medium flame. When tawa become hot pour the egg vegetable mixture to the pan and and spread evenly starting from the center.
- Close it with a lid and allow to cook for 2 minutes.
- When you see the edges of the omelet starts turning golden brown color, carefully turn it on other side and cook for 2 minutes.
- Switch off the stove.
- Place the raw vegetables (broccoli, cauliflower, and carrot) over half of cooked vegetable omelette.
- Fold it over to cover the vegetables.
- Slide your delicious omelet onto plate and enjoy!!!!
NOTE:
- If you want to use red chili flakes (1/4 tsp) , no need to add green chillies.
