1/3cup eachred, yellow and green bell peppersfinely chopped
1/4cupcheddar cheese shredded
salt and pepper
Heat 2 teaspoons of oil in a pan and saute the onions, green chilli (if using), cabbage and the bell peppers for 10 minutes. Remove from heat and let the mixture cool.
Transfer to a mixing bowl and add eggs, carrots, cilantro, turmeric powder, milk, salt and pepper. Beat all the ingredients together.
Spread 1/2 teaspoon of oil in an omelet pan. Pour about 6 tablespoonfuls of the beaten mixture, spreading evenly. Sprinkle 1 tablespoon of shredded cheese evenly on top. Cook covered on medium-low flame for about 2 minutes, then stir the mixture a bit so that the uncooked parts roll over and get cooked.
When the egg is no longer runny but still not fully set, fold the omelet and immediately transfer to a serving plate.
Repeat for the rest of the egg mixture. This recipe makes 4 omelets.
Saute the vegetables before adding to the beaten eggs for maximum flavor.
Always cook an omelet on low or medium-low flame to get the best texture and taste.
Make-ahead option: The vegetables can be sauteed and refrigerated for 4 days.
Sauteed mushrooms, cooked chicken or ham can also be added to the egg mixture.