Step-by-Step Instructions

1. 1.Prepare Vegetables

   Julien cut 1/2 white cabbage, grate 1 carrot, and finely chop 1 Bombay onion.

2. 2.Sauté Vegetables

   Heat 2 tbsp oil in a pan. Add the finely chopped Bombay onion and sauté until it becomes translucent. Then, add the julienned white cabbage and grated carrot to the pan. Sauté the vegetables until they are softened and slightly golden brown.

3. 3.Season Vegetables

   Add salt to taste and 1/4 tsp chili powder to the sautéed vegetables. Mix all the ingredients well and cook for another minute to allow the flavors to meld.

4. 4.Cool Vegetables

   Transfer the cooked vegetables from the pan into a bowl and let them rest for 5 minutes to cool down.

5. 5.Prepare Egg Mixture

   Crack 4 eggs into the bowl containing the cooled vegetables. Mix all the ingredients thoroughly with a fork until the eggs are well beaten and combined with the vegetables.

6. 6.Cook Omelette (First Side)

   Lightly grease a pan with a little oil. Pour the egg and vegetable mixture into the pan, spreading it evenly to form a round omelette. Sprinkle crushed black pepper to taste over the top. Add 20g of grated cheese and 20g of unsalted butter on top of the omelette. Cover the pan with a lid and cook on medium-low heat until the bottom is golden brown and the top is mostly set.

7. 7.Cook Omelette (Second Side)

   Carefully flip the omelette to cook the other side. Cover the pan again and cook for a few more minutes until the second side is also golden brown and cooked through.

8. 8.Serve

   Once cooked, transfer the omelette to a serving plate. Cut it into desired portions, such as quarters, and serve hot.