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Egg Omelet Recipe

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Ingredients

Adjust Servings:
1 egg
1 tsp milk
1 green chili, chopped
1 tbsp finely chopped onion
1 tbsp finely chopped capsicum
¼ tsp salt
¼ tsp pepper powder
1 pinch turmeric
¼ tsp cumin seeds
1 tsp finely chopped coriander leaves
1 tsp oil

Nutritional information

511
calories
3.49 g
carbohydrates
49.77 g
protein
31.82 g
fat
774 mg
sodium
751 mg
cholesterol

Egg Omelet Recipe

Features:
  • Eggetarian
  • Veg
Cuisine:
  • 15 mins
  • Serves 4
  • Easy

Ingredients

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Sometimes most simple recipes can be a disaster if you don’t follow the right measurements. Omelet is one of the recipes that children can prepare with very little guidance from the adults. However, master chefs would disagree with you. Why? Because cooking is an art, and artists do everything a little differently. Here, the egg omelet recipe is quite simple and to help you; there is a correct measure for one egg omelet and other ingredients. After all, you don’t want to have plain omelet every day. To save time, except onions, you can chop the vegetable like capsicum and coriander before and store it in an airtight container.

Health benefits

Eggs are rich in high quality of protein. The protein in eggs keeps muscles working well. It has vitamins and minerals that are needed for the regular functioning of cell, brain, nervous system. It helps in a healthy pregnancy. It promotes good eye sight. It also promotes healthy skin and prevents the breakdown of body tissues.

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How to make Egg Omelet Recipe

  • Whisk egg, milk, green chili, onion, capsicum, salt, pepper, turmeric, cumin seeds in a bowl.
  • Spread oil in a pan over medium heat. Pour egg mixture and twirl so that it is evenly spread.
  • Cook it on a medium flame for 2 mins.
  • Using a spatula, flip it and let it cook for additional 3mins.
  • Fold the omelet in half and serve on a plate.

Trivia

The French omelet is smoothly and briskly cooked in an extremely hot pan specially made for the purpose.

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Egg Noodles Recipe
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Egg Pasta Recipe
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Egg Noodles Recipe
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Egg Pasta Recipe

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