Keto Sri Lankan Egg Hopper Omelette

Ingredients

• 4 large Eggs
• 2 tablespoons Coconut milk
• 1 tablespoon Coconut oil
• 1/4 cup Onion
• 1 small Green chilies
• 5 Curry leaves
• 1/4 teaspoon Turmeric powder
• to taste Salt
• to taste Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the 4 large eggs, 2 tablespoons of coconut milk, salt to taste, and black pepper to taste. Whisk these ingredients together until they are well combined and slightly frothy.
2. 2Place a 25.4 cm non-stick pan over medium heat (approximately 148.9-162.8°C or 150-160°C). Add the 1 tablespoon of coconut oil to the pan and allow it to melt and coat the bottom.
3. 3Carefully add the 1/4 cup of finely diced onion, 1 small finely sliced green chili, and 5 curry leaves to the heated pan. Sauté these ingredients for 3-5 minutes, stirring occasionally, until the onion pieces become soft and translucent.
4. 4Pour the whisked egg mixture evenly into the pan over the sautéed onion and chili mixture. Evenly sprinkle the 1/4 teaspoon of turmeric powder over the surface of the egg mixture.
5. 5Continue to cook the omelette over medium heat (approximately 148.9-162.8°C or 150-160°C) for 5-7 minutes, or until the edges are set and the bottom is golden brown. The top should appear mostly set but still slightly moist. Using a spatula, carefully fold the omelette in half and serve immediately.

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