Vegetable Omelette

Ingredients

• 4 large Eggs (room temperature, lightly beaten)
• 1 small Onion (finely chopped)
• 1 medium Tomato (seeded and finely chopped)
• 1/4 cup Carrot (finely diced)
• 1/4 cup Green Beans (trimmed and finely chopped)
• 1 small Green Chili (finely chopped, seeds removed for less heat)
• 2 tablespoons Fresh Coriander Leaves (roughly chopped)
• 1/2 teaspoon Garam Masala (authentic South Indian blend)
• 1/2 teaspoon Salt (or to taste)
• 1/4 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Vegetable Oil (for pan‑frying)

Instructions

1. Gather and Prep Vegetables

   Finely chop the onion, tomato, carrot, green beans, green chili and coriander leaves. Keep everything in a bowl ready for mixing.

   Time: PT6M

2. Beat the Eggs with Spices

   In a mixing bowl, crack the eggs, add salt, black pepper and garam masala. Whisk until the mixture is uniform and slightly frothy.

   Time: PT4M

3. Combine Eggs and Vegetables

   Add the chopped vegetables to the beaten eggs and stir gently to coat everything evenly.

   Time: PT2M

4. Heat the Skillet

   Place the non‑stick skillet over medium heat and add the vegetable oil. Heat until the oil shimmers (about 180°C).

   Time: PT2M

   Temperature: Medium heat (≈180°C)

5. Cook the Omelette Base

   Pour the egg‑vegetable mixture into the hot skillet, spreading it evenly. Let it cook undisturbed for about 5 minutes until the edges turn golden and the top is mostly set.

   Time: PT5M

   Temperature: Medium heat (≈180°C)

6. Flip or Fold

   Using a spatula, gently fold the omelette in half or flip it to cook the other side for another 2 minutes until fully set.

   Time: PT2M

   Temperature: Medium heat (≈180°C)

7. Serve

   Slide the omelette onto a serving plate, garnish with a few extra coriander leaves, and serve hot with toast or steamed rice.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

10 g

Fat

18 g

Fiber

2 g