Recipes from an Indian kitchen with a focus on Andhra cuisine
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Tuesday, May 3, 2016
2 eggs or 2 egg whites
1 tbsp. finely chopped onions
1 tbsp. finely chopped capsicums
1 tbsp. finely chopped tomato
Salt as needed
Green chilies for kids use pepper powder
Pinch of turmeric
1 ½ tsp. Oil
Coriander leaves finely chopped
Wash and chop onions, tomatoes, chilies, coriander leaves and capsicum finely.
Mix together with salt and turmeric.
Break the eggs to the bowl and check for shells.
Beat the eggs until frothy.
Add oil to a pan and heat it on a medium flame. Do not let the pan turn very hot, it will brown the omelette without cooking well.
Pour the egg mixture, allow to cook until set on a medium flame.
When the base firms up, flip it to the other side and cook till done.
Sprinkle crushed pepper and serve.
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