Ingredients (Serves 2)
1. Eggs – 3
Milk – 2 tsp (Added to make the omelet soft and fluffy)
Salt and pepper – As required
2. Onion – 1/4 cup, chopped
Mushroom – 1/4 cup chopped
Bell pepper – 2 – 3 tbsp, chopped
Tomato – 1/4 cup, seeds removed and chopped
Italian seasoning – 1 pinch (optional)
Salt and pepper – To season
3. Shredded cheese – 1/4 cup
4. Olive oil – 3 – 4 tsp
1. Heat 2 tsp oil/butter in a pan at medium heat. Add onions and saute for 1 minute. Next add mushrooms and bell pepper. Saute for 2- 3 minutes. Season with salt and pepper. Add a pinch of Italian seasoning and mix well. Next add chopped tomatoes, mix well and switch off. Transfer to a small bowl and set aside.
2. Beat the eggs adding 2 tsp milk, salt and pepper, for about 10 – 15 seconds until frothy.
3. Heat 2 tsp olive oil in a 10 inch pan (use a larger pan if you are using more eggs) at medium-low heat. Add the egg mixture and cook for a few minutes until egg is 3/4th done.Bring down the heat to low. Cover and cook for 30 seconds until almost done. Spread the vegetable mixture on half of the omelet. Top with shredded cheese. Fold the other half of the omelet over the vegetable filling and cook for 10 – 20 seconds until cheese melts. Serve hot.