1. put onion, chili peppers and cilantro in a large bowl. Whisk everything well.
2. mix the eggs in another baking bowl.
3. add onion mixture to eggs form and mix well.
4. season egg and onion mixture with salt and mix well.
5. Heat 1 tbsp olive oil in a large frying pan. Pour a soup ladle of the omelet batter into the frying pan.
Bake the omelet until it is golden brown. Turn once to the other side and press down with a flat spoon to cook the egg mixture through.
7. finish baking the remaining batter in this manner. Set the omelets aside and keep warm until the remaining omelets are baked.
8. serve the omelettes on the spot with the toasted fresh bread. You can also bring the omelets to the table with a crisp green leaf salad for a light lunch.
Tip: Indian cooks use a myriad of vegetable oils. Peanut oil and sunflower oil or other vegetable oil are suitable for most dishes. However, sometimes you need special varieties such as coconut oil, sesame oil and mustard oil, respectively.
Omelettes are very versatile. They go well with most dishes and can be served at any time of the day.
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