eggs – 3 large
onion – 1/2 small, coarsely chopped
celery – 1 stick, coarsely chopped
capsicum – 1/2 small, coarsely chopped
spring onion – 2, coarsely chopped
mushrooms – 3 medium, coarsely chopped
french beans – 3-4, cut into long, thin, shreds
tomato – 3 slices
green chili – 1, finely chopped
ginger-garlic paste – 1/2 tsp
salt – to taste
oil – 2 tbsp
Heat oil in a shallow sauce-pan. Fry the green chili. Add all the vegetables (except the tomato slices), ginger-garlic paste and salt and saute on medium heat for 5 mins.
Reduce heat to low. Beat eggs till light and frothy and pour over the vegetables. Arrange the tomato slices on the top. Cook patiently till the top is almost dry.
Flip the Omelette carefully. Cook the other side for a min. Serve with the side having the tomato slices up, along with hot soup and toast.
Alternately, the pan at this stage can be transferred to a preheated oven and cooked till done.