Water -2 tsp
Pepper powder as needed
Salt - a pinch
Button Mushrooms - 6-8 or (100 grams)
Oil - 3 tsp
Onion - 1/3 cup finely chopped
Garlic cloves - 3 minced
Chilli powder - 1/2 tsp
Turmeric powder - 1/8 tsp
Salt as needed
Dill leaves - 1 tsp dry (optional)
1.Clean mushroom and chop it into thin slices (I did not do that but recommend you to do it as it will be easy when flipping the omelette). Heat oil in a pan, add finely chopped onions and garlic. Saute until onions turn transparent.Add sliced mushroom, turmeric powder and chilli powder.
2.Mushrooms will ooze out lot of water. Cook on medium heat until all the water evaporates and the mixture becomes dry.Add salt needed and dry dill leaves (If you could not get fresh dill leaves, you can add). You can add any herbs of your choice not necessarily dill.
3.Crack 2 eggs in a bowl, add little salt, 2 tsp water and pepper powder. Beat with a fork until you get bubbles. Grease a tawa and heat it.Once hot, pour the egg mixture and reduce the heat to low.
4.Once the omelette is cooked slightly, spread the mushroom mixture all over the omelette and slightly press it. Cook for a few seconds.If you want, you can flip it over to the other side or you can just fold it and cook for another few seconds.Slide the omelette on to a plate and serve hot with bread or rice.