Stuffed Omelette

Ingredients

• 4 units Egg
• 4 tablespoons Milk, 2%
• 1 unit Tomato
• 0.5 unit Onion (Medium sized)
• 5 units White Mushroom
• 2 pinches Salt
• 2 pinches Black Crushed Pepper
• 4 units Green Chili (Small sized)
• 2 tablespoons Salted Butter
• 4 ounces Ham (Cut into half inch cubes (can be substituted with chicken))
• 3 tablespoons Olive Oil
• 2 teaspoons Kashmiri Chili Powder
• 1 teaspoon Turmeric
• 2 teaspoons Coriander Powder
• 2 tablespoons Ginger Garlic Paste
• 4 tablespoons Parmesan Cheese (Grated)
• 2 pinches Chives
• 1 handful Coriander Leaves (Chopped finely)

Instructions

1. 1Heat olive oil in a medium-sized skillet over medium heat. Dice the onions, tomatoes, green chilies, ham, and mushrooms into small pieces.
2. 2Sauté the onions until golden brown. Add the ginger garlic paste and cook until the raw aroma dissipates. Incorporate the tomatoes, chilies, Kashmiri chili powder, turmeric, and coriander powder, sautéing until the tomatoes release oil. Add the mushrooms and cook until softened. Stir in the coriander leaves. Reduce heat to low and keep the filling warm.
3. 3In a small bowl, whisk together 2 eggs with a dash of milk, Parmesan cheese, a pinch of salt, and black pepper until a homogenous mixture with small bubbles forms.
4. 4Heat a medium-sized non-stick skillet over medium-low heat and add the butter. Once melted, pour in the egg mixture. Cook slowly to prevent the bottom from over-browning.
5. 5Allow the eggs to set for a minute, then gently move the cooked edges to the center using a spatula. Tilt the pan to let uncooked eggs flow to the edges.
6. 6Once the bottom of the eggs begins to set, add the prepared filling in a straight line across the omelette's diameter. Cook for a few more seconds.
7. 7Fold one edge of the omelette over the filling, then fold the other edge over the first. Slide the omelette onto a plate using the spatula. Garnish with chives or coriander leaves and serve immediately.