The omelette is basically a fuss-free & trouble-free dish made by beating the eggs and frying them in a pan with butter or oil. Start by creating your egg mixture (2-3 eggs) seasoned with salt and pepper and whisked together in a bowl until well-mixed and slightly frothy. Run a non-stick pan over medium flame, and add butter, ghee or oil. Grease your pan with butter, and when it foams up, tip in the beaten eggs and swill around until thinly spread over the base of the pan, with the entries filling any gaps between them. As the eggs set, push cooked edges toward the center, letting the uncooked portion flow underneath. To have that smooth texture, do not let it overcook; a little soft in the middle is good. Fillings like cheese, vegetables, or ham can be added halfway through the cooking (placed on one side of the omelette). Finally, it's time to flip or fold the omelette, so be very careful, as if the omelette is not well-cooked, it will break while flipping over. Gently flip or fold it in half, and allow some more time to cook. Once ready, transfer it to a plate, and tada! Your appetising omelette is ready. Let's go through the omelette recipe step by step.

• 4 eggs
• 30 ml milk
• 1 onion
• 1 tomatoes
• 1 green chilies
• 50 gms cheese
• 1 tbsp oil
• Salt

• First, crack 4 fresh eggs and whisk in a medium mixing bowl.
• Pour in 2 tbsp of milk (30 ml) into the eggs. The milk is added so it does not get too dry and allows the omelette to be more fluffy, but you can, of course, if you want a denser one.
• Mix the eggs and milk until frothy; you must do this continuously for 1-2 minutes of whipping. Remove the egg mixture and set aside as you work with other ingredients.
• So I chopped 1 small onion, 1 small tomato and chilli. The onion adds some fine sweetness and is used for texture, while the tomato provides a delicate, tangy flavour. Add some green chillies to add a little heat, but you can vary that amount depending on your spice tolerance and leave it out if you prefer a mild version of the omelette. If you'd like your omelette to be a bit cheesy, add 50 gms of grated Cheddar cheese, mozzarella or any white processed cheese for this recipe. This is not a necessity for this process, but it gives a creamy touch to your omelette recipe.
• Put a non-stick pan on medium flame and oil/butter (15ml/1 tbsp). Butter will give a more decadent flavour, while oil keeps it lighter. Heat the pan, and add chopped onion and green chilli.
• Cook for 2 to 3 minutes until the onions are translucent, and some sweetness oozes out from them. Make sure not to burn the onions.
• Add one chopped tomato to the pan after the onions have softened. Stir the mix or cook for a couple of minutes until the tomato gets soft and breaks down slightly. Juices from the tomato will marry up with the onion and chili, providing a very delicate soup with flavour.
• Now season the vegetables with salt and pepper.
• When the vegetables are done, gently whisk the egg mixture to make sure it is well combined and carefully pour that all over your sauteed vegetables. Tilt the pan slightly or use a spatula to ensure the egg mixture spreads uniformly over sauteed veggies. Sprinkle a bit of salt, but not much, as the vegetables already have some. Let the omelette cook undisturbed over medium heat for 2-3 minutes, until the edges begin to set up and turn golden.
• If you are using cheese, scatter the grated cheddar over half of your omelette when it is just starting to cook but is still runny on top. This will help the cheese blend well into the eggs.
• You should now be able to fold the omelette in half over the cheese with your spatula. Allow the omelette to cook for another 1-2 minutes until fully cooked throughout and the cheese is melted.
• The end result is an omelette that should be crispy on the outside and still soft on the inside.
• However you time your eggs, gently slide them onto the plate once they have set to your preferred level of doneness.
• Serve hot with butter toast or paratha.
• Garnish with coriander and serve.