My husband was hungry but not hungry if you know what I mean. Basically he just wanted a snack that was filling and not just a snack. Being the health freak that I am, I found this a good opportunity to get him to eat some vegetables. By the way in case you are wondering the omelet comes out with three colors hence the name. Now on with the preparation, shall we.
Ingredients:
- Eggs 3
- Onion, medium sized, 1
- Capsicum 1
- Carrot 1
- Tomato, large, 1
- Ginger garlic paste 1 tsp
- Pepper powder ¼ tsp
- Red chili powder ¼ tsp
- A pinch of cumin powder
- A pinch of turmeric powder
- A pinch of garam masala powder
- Salt to taste
- Oil 2-3 tsp
Method:
Peel, wash and finely chop the onion. Wash and finely chop the capsicum. Wash, peel, and finely chop or grate the carrot. Wash and chop the tomato. Heat about 1 tsp oil in a cooking pan preferably nonstick and add the chopped onion. When the onion turns translucent add in the carrot and cook for a couple of minutes. Next add the chopped capsicum and fry for a few more minutes. Do not overcook the vegetables. Add a little bit of salt for the vegetables. Now beat the eggs till they are light and fluffy. Add all the ingredients mentioned in the ingredients from the ginger garlic paste all the way down to the salt and mix. Transfer the cooked vegetables to a plate and add 1 or 2 tsp oil to the cooking pan and heat. Then add the beaten eggs and spread evenly. Let it cook for about 4-5 minutes on a low flame. Now add the cooked vegetables and the chopped tomato, and spread. Let it cook for a few more minutes before folding into desired shape taking care to avoid spilling the filling and cook till it’s done.
Tip – To make fluffy omelets, separate the egg whites from the egg yolks and beat the egg whites till they are light and frothy. Then add the egg yolks and beat together for a few more minutes.