Cooking Base (Onion & Garlic)

1. Heat Rabi cooking oil in a frying pan.
2. Add onion (pyaz) and garlic (lehsan), and fry until golden brown.
3. Add all chopped vegetables and cook until tomatoes release their juice.

Egg Mixture

4. Add red chilli powder, salt, and pepper.

5. Beat the eggs with milk and a little extra salt and pepper.

6. Pour the egg mixture into the vegetable mixture in the pan.

Cooking Omelette

7. When the bottom is set (firm/pakka), gently turn or flip the omelette.

8. Cook for a little more time until the egg is completely set.

Serving

9. Garnish with mint leaves.

10. Serve hot.

• Rabi cooking oil (2 tbsp)

• 3 large eggs (anday)

• 1 green chilli (bareek chopped / kati hui hari mirch)

• Red pepper (diced / kati hui laal shimla mirch)

• Salt & pepper to taste (namak aur kali mirch hasb-e-zaiqa)

• 1/4 teaspoon red chilli powder (lal mirch powder)

• 1 small onion (bareek chopped / kati hui pyaz)

• 1 tomato (diced / kata hua tamatar)

• 1 teaspoon milk (doodh)

• 1 garlic clove (grated / kaddu kash lehsan)