How to make Chettinad Omelette for breakfast at home

This omelette is for those who love the South Indian hint in their egg dishes. It is a bold and peppery omelette dish that uses shallots, curry leaves, and black pepper in its preparation. Scroll down to read the recipe.

4 eggs, 6–8 small shallots, 2 green chillies, 1 sprig curry leaves, ½ tsp black pepper, ¼ tsp turmeric powder, 1 tbsp coriander leaves, salt to taste, and 1½ tbsp oil or ghee

To begin with, chop the veggies and set them aside.

Now, crack the eggs in a bowl and beat well until slightly frothy.

Mix in shallots, green chillies, curry leaves, coriander, turmeric, pepper, and salt. Stir well.

Now, heat oil or ghee in a flat tawa or non-stick pan on medium flame.

Pour the egg mixture and sppread gently to form a thick omelette. Cook it on a low flame.

Flip carefully and cook the other side as well. Fold and serve hot with toast on the side.

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