Two great breakfast options, although if you are pressed for time be aware that this Spanish omelette variant could take a little more time than an ordinary omelette.
For the omelet: Serves 3
4-5 eggs beaten well
2 tomatoes chopped leghtwise
1 onion chopped lengthwise
1/2 capsicum or coloured bell pepper cut fine
Coriander
Optional some spinach (palak) leaves chopped up
Chilli flakes
Oregano
3 table spoons milk
Oil
Salt
Pepper
Amul or Britannia cheese grated
Fry the onion in about two tablespoons of oil or less,if you have non stick cookware, add the tomatoes and salt and cook well .
The capsicum goes in next. (it might be a great idea to stir in some chopped spinach leaves if you have kids who hate palak )
Now add the milk to the beaten eggs, give it one good stir and gently pour over the bed of veggies.
Gently roll the eggs around in the pan and cover it and on a low flame allow the eggs to set.
Sprinkle oregano, chilli flakes, pepper and coriander leaves over the omelette.
Gently remove on to a plate or serve it in the pan cut into wedges.
Serve with toast or as it is.
For the diet version substitute whole eggs with whites beaten well and you may have to take about 6 eggs. You could add some turmeric or haldi to make it look attractive.
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Anuradha Rajan is a mother of two, with a passion for cooking and food presentation. In an earlier avatar she was a high school teacher of English and Environmental Science. [/column]