Steps
- Mix 1 tablespoon of finely chopped onion, 1 tablespoon of finely chopped green bell pepper, 1 finely chopped green chili, and 1 tablespoon of finely chopped cilantro.
- Add ⅛ teaspoon of salt, 1 pinch of turmeric, and 2 eggs. Beat until frothy.
- Heat 1 tablespoon of vegetable oil in an 8in / 20cm nonstick skillet over medium heat. Pour in the eggs and spread evenly.
- Cook until the base is firm and the edges are set. Flip carefully and cook the other side until no liquid egg remains, then slide onto a plate.