Zainab Khanam
- 2 eggs - 2 tbsp besan (gram flour) - 1/4 cup finely chopped onion - 1 small tomato, chopped - 1-2 green chilies, chopped - 2 tbsp fresh coriander, chopped - Salt and pepper to taste - 1/4 tsp turmeric powder - A pinch of red chili powder (optional) - Oil or ghee for cooking
In a bowl, whisk together besan and eggs until smooth. Add a little water if needed to reach a pourable consistency.
Mix in the chopped onion, tomato, green chilies, coriander, salt, pepper, turmeric, and red chili powder. Stir everything together.
Heat a non-stick pan over medium heat, and add a small amount of oil or ghee.
Pour the batter onto the hot pan, spreading it evenly. Cook for about 2-3 minutes until the edges begin to lift.
Carefully flip the omelette and cook the other side for another 2-3 minutes, until golden and fully cooked.
Slide the omelette onto a plate and enjoy it with green chutney or a fresh salad!