Chili Egg Omelette

Instructions

1. 1

   Crack the 8 large eggs into a bowl and add 2 tablespoons of milk. Whisk together until well combined.

2. 2

   Heat 1 tablespoon of butter in a non-stick frying pan over medium heat.

3. 3

   Add the finely chopped green chili and diced onion to the pan. Sauté until the onion becomes translucent.

4. 4

   Add the diced tomato to the pan and cook for another 2 minutes.

5. 5

   Pour the egg mixture into the pan, ensuring it covers the vegetables evenly.

6. 6

   Season with salt and black pepper to taste.

7. 7

   Cook the omelette until the edges start to set, then gently lift the edges with a spatula to allow uncooked egg to flow underneath.

8. 8

   Once the omelette is mostly set, fold it in half and cook for another minute.

9. 9

   Slide the omelette onto a plate and serve hot.