PREPARATION

Step 1

1. For each portion break 3 eggs, separate the yolks from the whites and put them in 2 different bowls.

Step 2

2. Add some green chillies, 1 tbsp coriander leaves, black pepper powder, a pinch of turmeric powder and salt and mix well.

Step 3

3. Beat the egg whites with an electric hand blender till stiff. Add a little salt and beat again. Add the egg whites to the yolks, little by little, and mix with a light hand.

Step 4

4. Heat 1 tablespoon oil in a non-stick pan, add the egg mixture and spread it lightly.

Step 5

5. Drizzle oil all around the omelette, cover the pan and cook for 2-3 minutes. Make more omelettes in the same way.

Step 6

6. Transfer the omelette onto a serving plate and serve hot with tomato ketchup.

Serving Suggestions And Storage

1. You can get adventurous with your omelette fillings and you might want to create a filling station when cooking for family or hosting brunch. Try adding ingredients such as:
Cheese Tomato Ham Shallots Pan fried mushrooms Avocado Smoked salmon Olives
2. If you do this, always prepare the filling first. Omelettes cook very quickly so any fillings need to be chopped up and ready to go before starting the eggs.
3. Pieces should be chopped finely to prevent tearing when the omelette is folded in half. If you decide to add meat like prawns or chicken to the omelette, they must be cooked beforehand.
4. Omelettes are best cooked one at a time and served immediately. The ingredients can be easily doubled or tripled to cook for more people but the larger the omelette becomes, the harder it is to flip.