By Devi Poojari
This delicious breakfast eggs recipe, loaded with onions, potatoes and chilli peppers is easy to make and a solid meal to start the day.
5-6 baby potatoes, boiled 3 eggs 3 chopped red chillies ½ capsicum, sliced ¾ cup grated cheddar cheese 2 teaspoons butter 3 green onions, chopped Salt and pepper, to taste
Peel and halve the potatoes, while you heat some butter in a pan.
Crack the eggs and whisk them thoroughly before seasoning with some salt and pepper.
Add the chillies, capsicum, cheese and green onions, and mix well to combine.
Toss the halved potatoes in the butter and coat well.
Cook on a high flame to crisp them up slightly before you gently pour the egg mixture and lower the flame.
Cover the pan with a lid and cook the omelette for 4-5 minutes, until the top is set.
Use a spatula to transfer the omelette from the pan to a plate and serve warm.