High Protein Ragi Vermicelli Omelette

Heat 1 tablespoon oil in a pan . Add 1 cup Ragi vermicelli. Toss gently for 2 minutes.

Toss until vermicelli look glossy and lightly roasted .

Remove from the heat . Transfer the roasted vermicelli to a plate .

In the same pan , heat a teaspoon oil . Add 1 medium sized finely chopped onion . Sauté till pink.

Add 2 tablespoons frozen carrot cubes and green peas . You can add fresh veggies of your choice .

Sauté the veggies until soft . Add 1 tablespoon crushed dried fenugreek leaves .

Sauté all together until veggies are soft . Remove from the heat .

Take 2 large eggs .

Beat 2 eggs in a bowl . Add required salt .

Add 1/4 teaspoon turmeric powder .

Add 1/2 teaspoon biryani masala powder .

Add 1 teaspoon finely crushed garlic .

Add a tablespoon finely chopped cilantros . Whisk the eggs to a frothy mixture .

Add the sautéed veggies .

Add the roasted Ragi vermicelli.

Add 1/4 cup milk. Mix all together until combined . Don’t whisk .

Heat a tablespoon unsalted butter on a round medium pan.Spread butter throughout .

Cover and cook in low for 5 minutes/ until there is no raw egg fluid on top . Flip side and cook

until the Omelette is cooked with no sogginess.

Transfer to a plate . High Protein Ragi Vermicelli Omelette is ready .

Cut into 4 pieces like pizza and serve hot . Relish !