By Tails
In a small bowl, whisk together the 2 large eggs with salt, pepper, and a pinch of cumin until well combined.
Add the chopped tomato and finely chopped onion to the egg mixture, stirring to evenly distribute the vegetables.
Heat 1 tsp of vegetable oil in a non-stick skillet over medium heat. Pour in the egg and vegetable mixture, allowing it to spread evenly across the pan.
Cook for 3-5 minutes, or until the omelette is just set on the top. Gently fold the omelette in half and cook an additional 1-2 minutes until fully cooked through. Remove from heat and transfer to a plate.
Meanwhile, in a small bowl, combine 2 tbsp of low-fat yogurt with a pinch of cumin and a bit of salt, adjusting seasonings to taste if needed.
Toast the whole-wheat bread slice until golden brown.
Serve the omelette topped with a dollop of spiced yogurt, garnished with 1 tbsp of fresh chopped cilantro, alongside the whole-wheat toast.
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This Breakfast Indian Omelette recipe is ready in 20 minutes and features large eggs, small tomato, chopped, small onion, finely chopped and other delicious ingredients. Contains 280 calories total.
In a small bowl, whisk together the 2 large eggs with salt, pepper, and a pinch of cumin until well combined.
Add the chopped tomato and finely chopped onion to the egg mixture, stirring to evenly distribute the vegetables.
Heat 1 tsp of vegetable oil in a non-stick skillet over medium heat. Pour in the egg and vegetable mixture, allowing it to spread evenly across the pan.
Cook for 3-5 minutes, or until the omelette is just set on the top. Gently fold the omelette in half and cook an additional 1-2 minutes until fully cooked through. Remove from heat and transfer to a plate.
Meanwhile, in a small bowl, combine 2 tbsp of low-fat yogurt with a pinch of cumin and a bit of salt, adjusting seasonings to taste if needed.
Toast the whole-wheat bread slice until golden brown.
Serve the omelette topped with a dollop of spiced yogurt, garnished with 1 tbsp of fresh chopped cilantro, alongside the whole-wheat toast.
Calories per Serving: 280
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