Kritika Handa
Crack the eggs into a bowl, whisk them well until fluffy, and season with salt.
Add chopped onion, tomato, green chili, coriander, turmeric, red chili powder, and garam masala to the whisked eggs.
Heat oil or butter in a non-stick pan over medium heat, ensuring it’s hot but not smoking.
Pour the whisked eggs and masala mixture into the pan, spreading it evenly.
Let the omelette cook for 2-3 minutes until the edges set. Flip carefully and cook the other side.
Sprinkle grated cheese on top if desired and fold the omelette over for a cheesy filling.
Slide the omelette onto a plate and serve hot with toast or parathas, and a side of chutney.