- Eggs – 3
- Milk – 2 tsp
- Onion – 1 small finely chopped
- Capsicum (green/red) – finely chopped
- Mushroom – 2 -3 Tbs
- Mozzarella cheese – 2 tbs
- Salt – as required
- Black pepper powder – as required
- Tomatoes – deseeded and finely chopped
- Butter/ Oil 1 spoon
Crack the eggs into a mixing bowl and add the milk. Beat well with a fork. Filter the mixture so that fats can be removed. Add a pinch of salt and pepper.
Put a small frying pan on a low heat and let it get hot. Add a small knob of butter/olive oil. When the butter has melted and is bubbling, add your eggs and move the pan around to spread them out evenly. Add the mixed veggies and pinch of salt and pepper again. . Simmer the fire and close with a lid. Wait for few minutes till the omelet begins to cook and firm up, but still has a little raw egg on top, sprinkle over the cheese.
Using a spatula, ease around the edges of the omelet, then fold it over in half. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelet on to a plate.