Step 1: Prepare Vegetable Filling
Heat oil in a frying pan. Add shallots and saute for 2-3 minutes. Then add rest of the vegetable carrot, capsicum, french beans, cabbage, spinach and stir and saute for 7 to 8 minutes. Season with salt and chili powder and cook for a few minutes, stirring more now and then turn off the heat and keep the stuffing aside
Step 2: Prepare Egg Mixture
Break 2 eggs in a bowl, then add milk, salt, pepper to the eggs. Whisk the eggs until completely combined.
Step 3: Cook the Omelette
Take a frying pan, drizzle a tbsp of oil, and heat it for half a minutes on medium flame.
Pour the egg mixture into the pan and round it to spread evenly. Reduce flame to low and allow to cook for 6 minutes. Now gently flip the egg, using your spatula to ease it over, if necessary. Cook for another 6 minutes, or until there is no uncooked egg left. Then place the sauteed vegetable filling and sprinkle grated cheese on half of the omelette and cover the vegetables with the other half of the omelette and cook for a few seconds.
Step 4: Garnish and Serve Omelette
Remove the omelette and place onto a serving plate and squeeze tomato ketchup over top. Serve warm with toasted bread and sliced tomato. Yummy!
- 2 Shallots, sliced
- 2 Eggs
- 1/4 cup Spinach, chopped
- 1 tbsp Capsicum, chopped
- Pinch of Red Chili Powder
- 2 French Beans, chopped
- 1 and 1/2 tbsps Cabbage, chopped
- 1 and 1/2 tbsps Grated Cheese
- 1 bottle Tomato Ketchup
- 1 tbsp Milk
- 2 to 3 tsps Olive Oil
- Sliced tomato
- Salt and Black Pepper, to taste
- Toasted bread