Ingredients:
2 eggs
Salt to taste
Black pepper powder to taste
1 tbsp milk
1 tbsp olive oil
1 1/2 tbsps of grated cheese
For stuffing:
2 shallots, finely sliced
1 1/2 tbsps grated carrot
1 tbsp capsicum, finely chopped or sliced
2 french beans, finely chopped
1/4 cup chopped spinach
1 1/2 tbsps finely chopped cabbage
Pinch of red chili powder
Salt to taste
2-3 tsps olive oil
Salt to taste
Black pepper powder to taste
1 tbsp milk
1 tbsp olive oil
1 1/2 tbsps of grated cheese
For stuffing:
2 shallots, finely sliced
1 1/2 tbsps grated carrot
1 tbsp capsicum, finely chopped or sliced
2 french beans, finely chopped
1/4 cup chopped spinach
1 1/2 tbsps finely chopped cabbage
Pinch of red chili powder
Salt to taste
2-3 tsps olive oil
Preparation Method:
- Heat 3 tsps oil in a pan, add shallots and saute for 2-3 mins. Add rest of the vegetables and spinach and saute for 7-8 mins. Season with salt and chili powder. Turn off heat and keep aside.
- Break 2 eggs in a bowl add milk, salt, pepper powder and whisk till frothy.
- Take a pan, drizzle a tbsp of oil, and heat it for half a mt on medium flame.
- Pour the whisked egg mixture into the pan and swirl it around to spread evenly. Reduce flame to low and allow to cook for a min and flip over. Cook for a few seconds.
- Flip the omelet again and place the sauteed vegetables on half of the omelet. Sprinkle grated cheese and cover the vegetables with the other half of the omelette and cook for a few secs.
- Remove the omelette onto a serving plate and serve with tomato ketchup.
