Nigerian Omelet

Egg - 3

Salt

Chilli powder - 1/4 tsp

Oil - 2 tbsp.

Onion - 1/2 cup, diced

Tomato - 1, diced

Bell Pepper - 1/2 cup, diced

In a medium bowl, beat eggs vigorously with the salt and chilli powder until well mixed and frothy. Set aside for up to 15 minutes.

In a 10-inch nonstick or well-seasoned cast iron skillet, heat oil over medium heat until shimmering. Add onion and cook until softened, 4 to 5 minutes. Add tomatoes, bell pepper, and continue to cook, stirring often, until beginning to soften, 2 to 3 minutes.

Spread vegetables over base of pan in a single even layer.

Gently pour whisked eggs evenly over vegetables. Reduce heat to low and cook until eggs have set on the bottom, 2 to 3 minutes.

Use a thin, flexible spatula to lift up cooked eggs, and tilt pan so the runny, uncooked eggs on top flow to the bottom of pan. Cook until set, about 1 minute.

Use a spatula to gently flip set egg mixture. If it breaks when flipping, don't worry. Cook until second side is fully set, 1 to 2 minutes.

Slide omelet onto a plate. Top with the Thai basil and serve.