Chilli and Onion Omelette

The secret to a perfect omelette is time - cook on medium low heat and resist the temptation to turn it over. A lid over the frying pan will ensure that the omelette cooks evenly in five minutes – not more, not less. It is also a good idea to use a salt shaker, for a teaspoon of salt is likely to clump in one corner, with disastrous results. The oil must be heated to the right temperature - or the omelet will be ruined. To be sure, drop a spoonful of the beaten eggs into the heated oil - if it starts sizzling immediately, go ahead. If not, wait and repeat the test.

Ingredients:
2 large eggs, beaten
1 small onion chopped fine
1 tsp. chilli powder
Salt and pepper to taste
Cilantro/coriander leaves
1 green chilli, finely chopped
1 tbsp. oil

How to cook:
Mix the eggs, onions, green chilli and chilli powder, salt and pepper, and cilantro/coriander. Heat oil in a non-stick frying pan and add the mixture. Cover with a lid and cook till done. Serve immediately.

Tip:- Decoarting any dish will enhance it more. You can decorate the dish and serve it the way you like.