- serves 2 people
- preparation 5 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
- ½ red onion, finely chopped
- 2 tbsp roughly chopped coriander leaves
- 2 small green chillies, finely chopped
- ½ tomato, deseeded, finely chopped
- ¼ tsp Kashmiri chilli powder
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 4 eggs
- ½ cup shredded tasty cheese
- Salt and black pepper
- 3 tbsp vegetable oil
- Soft bread rolls or toast, to serve
Instructions
- Combine the onion, coriander, chilli, tomato, chilli powder, turmeric powder, coriander power and cumin powder in a bowl and mix to combine. Crack in the eggs and mix well. Add cheese, then season well with salt and pepper.
- Heat a medium frying pan over medium heat and add the oil. Pour in the mixture and cook for 3 minutes until the egg is set and lightly browned. Flip and cook for 2 more minutes until the omelette is cooked through. Serve with a soft bread roll or toast.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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