Ingredients

• 3 standard eggs

• 1-1/2 tsp. corn flour (unflavoured)

• 1/4 tsp. baking powder

• 1 tbsp. milk

• 1/4 tsp. black pepper

• Salt to taste

• 1 tsp. cooking oil

• 1 inch piece ginger, peeled and grated/finely chopped

• 1 medium onion, peeled and finely chopped

• 1 green chilli - finely chopped

• A little chopped coriander leaves

• 1 large tomato sliced into wedges

• 1 medium capsicum (green/bell pepper) sliced into wedges

• 1 tsp. butter

Instructions

1. Break the eggs in a deep container, add corn flour, baking powder, milk, black pepper, salt, and beat the mix into a froth with a hand beater or electric beater.

2. Fry ginger and onion in oil in a Teflon-coated pan 10-12? size.

3. Reduce heat to low and add and slowly spread the beaten egg mixture. Do not stir the mass from here onwards.

4. Cover the pan with the lid and allow the egg-mix to partially set for a few minutes.

5. Arrange Tomato and Capsicum wedges on the surface, in circles over the egg. (You can also used onion rings)

6. Sprinkle chopped green chilli and coriander leaves.

7. Sprinkle small pieces of butter

8. Cover and allow it to cook on low heat for about 6-7 minutes.

9. When done, carefully transfer the whole omelette into a plate using a wide spatula.

10. Serve as wedges.