Ingredients:

• 3 large – eggs
• 1/2 – Onion – small, coarsely chopped
• 1 stick – Celery, coarsely chopped
• 1/2 – Capsicum – coarsely chopped
• 2 – Spring onion, coarsely chopped
• 3 – Medium Mushrooms, coarsely chopped
• 3 to 4 – French beans cut into long, thin, shreds
• 3 slices – Tomato
• 1 – Green chilli – finely chopped
• 1/2 tsp – Ginger-garlic paste
• Salt – to taste
• 2 tbsp – Oil

Method:

1. Heat oil in a shallow sauce-pan. Fry the green chilli.
2. Add all the vegetables (except the tomato slices), ginger-garlic paste and salt and saute on medium heat for 5 mins.
3. Reduce heat to low.
4. Beat eggs till light and frothy and pour over the vegetables.
5. Arrange the tomato slices on the top.
6. Cook slowly till the top is almost dry.
7. Flip the omelette carefully.
8. Cook the other side for a min. Serve along with hot soup and toast.

Recipe courtesy of Ajay