Equipment
- Frying pan (Non-sticky pan)
- Fork
Ingredients
Egg
- 2 eggs
Oil
- 1 tbsp oil (any vegetable oil of your choice)
Vegetables
- ¼ cup chopped onion
- ½ tbsp chopped cilantro
- 2 tbsp chopped tomatoes
- 2 small green chili
Seasoning
- ½ tsp salt to taste
- ¼ tsp black pepper
Spices
- ¼ tsp kashmiri red chili powder
- ¼ tsp ground turmeric
- ¼ tsp Ground cumin
- ¼ tsp sichuan red pepper powder (optional)
Instructions
- Chop all vegetables into small pieces. Break two eggs.2 eggs
- Add tomato, cilantro, onion, spices and all seasoning to the bowl. Whisk everything well.¼ cup chopped onion, ½ tbsp chopped cilantro, 2 tbsp chopped tomatoes, 2 small green chili, ½ tsp salt to taste, ¼ tsp black pepper, ¼ tsp kashmiri red chili powder, ¼ tsp ground turmeric, ¼ tsp Ground cumin, ¼ tsp sichuan red pepper powder (optional)
- Heat the oil over medium heat.1 tbsp oil
- Once the pan is hot, evenly add the egg. Cook it for 2-3 minutes on low-medium heat until the edges get crispy.
- After two minutes, flip the egg and cook the other side.
- The spicy omelette is ready. Serve it with bread and rice, or eat it on its own.
Video
The nutrition information provided is an estimate and may not be exact.
Nutrition
Calories: 152kcal | Carbohydrates: 7g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 164mg | Sodium: 821mg | Potassium: 145mg | Fiber: 2g | Sugar: 3g | Vitamin A: 344IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 1mg
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𝙳𝚒𝚜𝚌𝚕𝚊𝚒𝚖𝚎𝚛: 𝚃𝚑𝚎 𝚛𝚎𝚌𝚒𝚙𝚎𝚜 𝙸 𝚜𝚑𝚊𝚛𝚎 𝚑𝚎𝚛𝚎 𝚊𝚛𝚎 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 𝙽𝚎𝚙𝚊𝚕𝚒 𝚌𝚞𝚒𝚜𝚒𝚗𝚎 𝚊𝚗𝚍 𝚑𝚘𝚠 𝙸 𝚕𝚘𝚟𝚎 𝚙𝚛𝚎𝚙𝚊𝚛𝚒𝚗𝚐 𝚝𝚑𝚎𝚖 𝚊𝚝 𝚑𝚘𝚖𝚎. 𝚂𝚘𝚖𝚎 𝚖𝚊𝚢 𝚗𝚘𝚝 𝚋𝚎 𝚎𝚗𝚝𝚒𝚛𝚎𝚕𝚢 𝚊𝚞𝚝𝚑𝚎𝚗𝚝𝚒𝚌, 𝚋𝚞𝚝 𝚝𝚑𝚎𝚢 𝚛𝚎𝚏𝚕𝚎𝚌𝚝 𝚖𝚢 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑 𝚝𝚘 𝚌𝚘𝚘𝚔𝚒𝚗𝚐. 𝙸 𝚑𝚘𝚙𝚎 𝚢𝚘𝚞’𝚕𝚕 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎𝚖 𝚊𝚜 𝚖𝚞𝚌𝚑 𝚊𝚜 𝙸 𝚍𝚘!