- 3 eggs
- 1 tablespoon milk
- 1 tablespoon tomatoes, finely chopped
- 1 tbsp Mushrooms, finely chopped
- 1 tablespoon onion, finely chopped
- 1 tablespoon coriander/ Cilantro, finely chopped
- 1 green chili, finely chopped
- 1/2 tsp Salt or / Salt to taste
- 1/4 tsp pepper
Crack the eggs into a mixing bowl and add in milk and salt. Whisk till well blended.
And add in tomatoes, onion, mushrooms, coriander leaves and pepper and mix it well.
Heat a non stick frying pan, lightly spray with oil or put a tea spoon of cooking oil in the pan. Pour in the pan half of the egg mixture and cook it over low heat until half done.
Roll omelet half way up to the middle, add little oil in the pan, each time you roll up. Add in one fourth egg mixture to the side of unrolled omelet, and cook until half done. Roll again half way up and keep the egg roll to the center of the pan. Pout in the remaining egg mixture and cook until half done, and finally roll fully.
Remove the egg roll to a chopping board. To avoid breaking the egg roll, let it cool a bit before cutting.
Slice the egg roll into two inch pieces and serve.
Note: It’s simple , quick , healthy and easy to make recipe. Everyone can make it ! to make it even more easy to handle, two smaller rolls can be made, instead of one.