An indian twist on a classic dish.
- In a pan, lightly fry the green chillies, chilli flakes, tomatoes and garlic for 2 minutes.
- Lightly beat the eggs, then fold them into the pan with coriander and salt.
- Cook till the omelette is set but still soft.
Serve with crusty bread or just as it is. This will make a medium strength dish, so use more or less chilli according to taste.