Tomato, Onion And Cheese Omelette

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Submited by rabia from khi

6 large eggs
• 2 tablespoons coriander leaves chopped
• 1 medium tomatoes (chopped)
• 1 medium onion
• 2 tablespoons butter
• 1-2 cup cheese, grated.
• Additional coriander leaves

Combine eggs, 2 tablespoons chopped fresh coriander and salt to taste. Beat until well blended. Stir in tomato
In a medium non stick frying pan, heat 1 tablespoons butter; over moderately high heat, until butter melts and foam begins to subside.
Add half of egg mixture.
Cook until omelet is set, tilting pan and lifting edge of omellet with spatula to let uncooked portion flow underneath, about 2 minutes. Top with 1/4 cup grated cheese.
Fold omellet into thirds and turn out onto plate. Repeat with remaining 1 tablespoons butter, egg mixture and 1/4 cup grated cheese.
Sprinkle omellets with additional chopped fresh parsley.

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