By Tails
Crack the 2 large eggs into a bowl. Whisk them with a pinch of salt, a pinch of black pepper, and the pinch of cumin until well combined.
Add the finely chopped onion and chopped tomato to the egg mixture and mix well.
Heat 1 tsp of vegetable oil in a non-stick skillet over medium heat. Pour the egg mixture into the skillet. Tilt to spread it out evenly.
Cook the omelette for 3-4 minutes or until the eggs are starting to set on the top. Then fold the omelette in half and cook for another 1-2 minutes until fully cooked through.
While the omelette is cooking, mix the low-fat yogurt with a pinch of salt and pepper in a small bowl. Add 1 tbsp of chopped fresh cilantro and stir to combine.
Toast the whole-wheat bread until golden brown.
Serve the omelette hot with the spiced yogurt on the side and the toasted whole-wheat bread. Garnish the omelette with the remaining chopped fresh cilantro.
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This Breakfast Indian Vegetarian recipe is ready in 20 minutes and features large eggs, small tomato, chopped, small onion, finely chopped and other delicious ingredients. Contains 350 calories total.
Crack the 2 large eggs into a bowl. Whisk them with a pinch of salt, a pinch of black pepper, and the pinch of cumin until well combined.
Add the finely chopped onion and chopped tomato to the egg mixture and mix well.
Heat 1 tsp of vegetable oil in a non-stick skillet over medium heat. Pour the egg mixture into the skillet. Tilt to spread it out evenly.
Cook the omelette for 3-4 minutes or until the eggs are starting to set on the top. Then fold the omelette in half and cook for another 1-2 minutes until fully cooked through.
While the omelette is cooking, mix the low-fat yogurt with a pinch of salt and pepper in a small bowl. Add 1 tbsp of chopped fresh cilantro and stir to combine.
Toast the whole-wheat bread until golden brown.
Serve the omelette hot with the spiced yogurt on the side and the toasted whole-wheat bread. Garnish the omelette with the remaining chopped fresh cilantro.
Calories per Serving: 350
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