Preheat the oven on broil.
Veggies - Wash, peel and cube a Potato. Boil the potato cubes along with ½ cup of Peas.
Eggs - Beat 4 Eggs lightly in a bowl. Add 1 tbsp Water and 1 tsp of Hot Sauce and keep aside.
Frittata - Heat 1 tbsp Oil in a heavy-bottomed skillet. Add finely chopped Garlic clove, finely chopped Onion and 4 finely chopped Green Chilies and saute over medium heat for 5 minutes. Add finely chopped Tomato, boiled veggies, ½ tsp of Cumin Powder, ½ tsp of Coriander Powder and 1 tbsp of chopped Fresh Cilantro and continue to cook over medium heat, stirring frequently. When the mixture is well blended, season with Salt and ½ tsp of Chili Powder and saute for few minutes. Add the beaten eggs to the veggie mixture, cover and cook over low heat for 4-5 minutes, or until the underside is golden brown. Sprinkle 4 tbsp Cheese over the omelet and cook briefly under the preheated broiler until the cheese has melted and the top of the omelet is set. Slide out of the skillet, cut into wedges and serve immediately.
Veggies - Wash, peel and cube a Potato. Boil the potato cubes along with ½ cup of Peas.
Eggs - Beat 4 Eggs lightly in a bowl. Add 1 tbsp Water and 1 tsp of Hot Sauce and keep aside.
Frittata - Heat 1 tbsp Oil in a heavy-bottomed skillet. Add finely chopped Garlic clove, finely chopped Onion and 4 finely chopped Green Chilies and saute over medium heat for 5 minutes. Add finely chopped Tomato, boiled veggies, ½ tsp of Cumin Powder, ½ tsp of Coriander Powder and 1 tbsp of chopped Fresh Cilantro and continue to cook over medium heat, stirring frequently. When the mixture is well blended, season with Salt and ½ tsp of Chili Powder and saute for few minutes. Add the beaten eggs to the veggie mixture, cover and cook over low heat for 4-5 minutes, or until the underside is golden brown. Sprinkle 4 tbsp Cheese over the omelet and cook briefly under the preheated broiler until the cheese has melted and the top of the omelet is set. Slide out of the skillet, cut into wedges and serve immediately.
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