Egg - 2
Milk - 1 tbsp.
Onion - 1/4 cup, diced
Green Chilli - 1, minced
Salt
Oil - 1 tbsp.
Peppercorn - 1 tsp
In a medium bowl add the Eggs and Milk; whisk well until smooth.
Stir in chopped Onions and minced Green Chillies.
Season the Egg mixture with a pinch of Salt.
Heat Oil in a nonstick skillet. Pour the Egg mixture into the hot skillet. Once the edges begin to brown; flip the Omelet and cook the other side.
Garnish with freshly cracked Peppercorn.