Carrot and Egg Omelette

I hail from a family of staunch vegetarians. So, I was a little surprised to learn that it was my father who introduced me to the habit of eating eggs when I was just a little girl. I continuously go through phases of thriving on eggs as well as loathing eggs. Since realizing that eggs can be cooked in innumerable different ways I have made it a point to make eggs a regular part of my diet. My sister who recently turned an eggitarian, is always encouraging me to try making different egg dishes.

Last night, we decided to make omelettes. When I was halfway through whipping the eggs, I realized that we had run out of onions. I used carrots instead. I felt pretty happy to see my sister enjoying her dinner of carrot omelette.

Ingredients:
Eggs - 2
Carrot - 1, grated
Green chilli - 1, minced
Black pepper powder - 1/2 tsp
Ginger and garlic paste - 1/2 tsp
Corriander leaves - 1 tbsp, chopped
Turmeric powder - A pinch
Dosa or Idly batter - 1 ladle
Salt to taste
Oil - 1 tbsp

Method:
1. Break the eggs and transfer the white and yolk into a bowl. Whisk briskly until slightly frothy.

2. Add the grated carrots and other ingredients and mix well to form a batter.

3. Heat a pan and spread a little oil. Pour a ladle full of egg mixture and spread the mixture.

4. Allow it to brown on the underside before flipping it over. Cook the other side as well.

5. Serve hot with tomato ketchup.