1/3cup eachred, yellow and green bell peppersfinely chopped
1/2cupcheddar cheese shredded
salt and pepper
Heat 2 teaspoons of oil in a pan and saute the onions, 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 teaspoon of oil in an omelet pan. Pour 3 tablespoonfuls of the beaten mixture, spreading evenly. Sprinkle 2 tablespoons of shredded cheese evenly on top. Cook 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 gooey, fold the omelet and immediately transfer to a serving plate.
Repeat for the rest of the egg mixture. This recipe makes 4 omelets.
Don’t use more than 1 teaspoon of oil for cooking- else the edges may turn crispy.(assuming that you are using a non-stick omelet pan)
Always cook an omelet on low or medium-low flame to get the best texture and taste.
Omelet tastes best when served immediately, so cook it just before serving. The mixture can be prepared ahead and refrigerated.