1/2tspKashmiri red chilli powderThis is the mild chilli powder – you can use paprika or cayenne if you dont have Kashmiri chilli powder
1tbspmature cheddar cheese
1tbspvegetable oil or butter
Add the finely chopped spring onions, tomatoes, green chillies, coriander, chilli powder, turmeric powder and chopped coriander leaves to a bowl. Give it a mix. Break in the eggs and whisk lightly. Season to taste.
Now add in the milk and give one final whisk.
Heat oil or butter on a non stick frying pan on a medium flame. Once the pol is hot, pour in the egg mix and swirl the pan so that the egg mix spreads evenly across the pan. Cover with a lid for about 2 mins and lower the flame.
Remove the lid, sprinle the cheddar cheese and cover once again for a minute.
Finally remove the lid, and flip the omelette onto the other side and cook for about another 1-2 mins until the omelette turns brown and the edges are crispy.
Serve along with buttered bread and sauce. And some ginger chai.