Indian-Style Herb Omelette (Amlit Hendy)

Place the grated onion, grated green pepper, and chopped coriander in a large mixing bowl. Mix well to evenly combine the vegetables and release their aroma.

In a separate bowl, crack the eggs and whisk until fully blended and slightly frothy.

Add the vegetable mixture to the eggs and stir thoroughly so the vegetables are evenly distributed.

Season with salt and give the mixture one final, brief whisk.

Heat the oil in a wide frying pan over medium heat until shimmering.

Spoon a generous ladle of the egg mixture into the pan, spreading it gently into a round. Cook until the underside is set and golden brown.

Carefully flip the omelette, gently pressing with a spoon, and cook until fully set and golden on the second side.

Transfer to a warm plate and repeat with the remaining mixture. Serve immediately, ideally with fresh bread.