Chili Coriander Bread Omelette

1.In a mixing bowl, crack the eggs and whisk them until well beaten. Add salt, pepper, chili powder, and coriander powder to the eggs and mix well.

2.In a skillet, heat a tablespoon of oil over medium heat. Add the chopped onions and sauté until they become translucent.

3.Add the diced tomatoes and green chilies to the skillet, cooking for another 2-3 minutes until the tomatoes soften.

4.Stir in the chopped coriander leaves and mix everything together, allowing the flavors to meld for a minute.

5.Pour the egg mixture into the skillet, ensuring it covers the vegetables evenly. Cook for about 2-3 minutes until the edges start to set.

6.While the omelette is cooking, toast the slices of bread until golden brown.

7.Once the omelette is mostly set, carefully place the toasted bread on one half of the omelette. Fold the other half over the bread to create a half-moon shape.

8.Cook for another 2 minutes, allowing the inside to cook through and the bread to absorb some of the omelette's flavor.

9.Slide the omelette onto a plate, cut it in half, and serve hot with additional coriander leaves on top.