Ingredients
- Eggs: 2
- Milk (optional, for fluffiness): 1 tbsp
- Salt: To taste
- Black pepper: To taste
- Olive oil or butter: 1 tsp
- Chopped onions: 2 tbsp (optional)
- Chopped tomatoes: 2 tbsp (optional)
- Chopped bell peppers: 2 tbsp (optional)
- Grated cheese (optional): 1 tbsp
- Fresh coriander or parsley: For garnish
Preparation
In a bowl, whisk the eggs with milk, salt, and black pepper until well combined.
Heat olive oil or butter in a non-stick pan over medium heat.
Add chopped onions, tomatoes, and bell peppers (if using), and sauté for a minute.
Pour the egg mixture into the pan, tilting it slightly to spread evenly.
Let it cook undisturbed for about 1-2 minutes until the bottom sets.
Sprinkle grated cheese (if using) on one side of the omelette.
Carefully fold the omelette in half and cook for another 30 seconds.
Transfer to a plate, garnish with fresh herbs, and serve warm.
Servings: 1
Notes
- Pair with whole wheat toast or a multigrain wrap.
- Serve with a side of sautéed mushrooms or a fresh salad.
- Add spinach or paneer for extra protein.
