Spicy Paneer and Tomato Omelette

1.In a mixing bowl, crack the eggs and whisk them until well combined. Season with salt, pepper, turmeric powder, and red chili powder. Set aside.

2.In a non-stick skillet, heat a tablespoon of oil over medium heat. Add the chopped onions and green chilies, sautéing until the onions become translucent.

3.Add the diced tomatoes to the skillet and cook for about 2-3 minutes until they soften.

4.Stir in the crumbled paneer and garam masala, mixing well. Cook for another 2 minutes until the paneer is heated through. Remove the mixture from the skillet and set aside.

5.In the same skillet, add a little more oil if needed and pour in the egg mixture, swirling it to cover the bottom of the pan evenly. Cook for about 2 minutes until the edges start to set.

6.Once the edges are set, spoon the paneer and tomato mixture onto one half of the omelette. Carefully fold the other half over the filling.

7.Cook for another 2-3 minutes until the omelette is fully cooked and golden brown on both sides. You can cover the skillet with a lid to help it cook through if desired.

8.Gently slide the omelette onto a plate, garnish with fresh coriander leaves, and serve hot.