2-3tablespoonfinely chopped cilantro / coriander leaves for garnishingdhania finely chopped
1/4cupspinachfinely chopped (optional)
salt to taste
Break the eggs into a bowl and whisk them to a froth.
Add the tomatoes, onions, salt, green chilies, spinach, and coriander leaves and mix them well.
Heat a pan on medium sized flame and after a minute or so add oil. Tilt the pan so that the bottom and the sides are well coated with oil.
After 2 minutes or so when the oil is all heated up, add the egg mixture to the pan and tilt the pan so that they spread out evenly.
Continue cooking over medium-low heat till the eggs set on the bottom and the top is still moist (not runny). [ If it is still runny, lift the edges of the omelette and let the runny egg mixture slide down the omelette to get cooked ]
Once the eggs on the bottom are set, take a spatula and turn the omelette over so that the side that was on top can cook. This should take probably a minute or so.
Turn of the gas and your omelette is ready to be served.