|1 no||Onion (finely chopped)|
|¼ cup||Bell pepper/ capsicum|
|1 tsp||Parmesan cheese|
|10 pinch||Salt (or to taste)|
|½ tsp||Crushed black peppercorns|
|¼ cup||Shredded cheese (mixed blend)|
Finely chop the onions and bell peppers. Peel the skin off from the potatoes and cut them into small cubes. Beat the eggs with milk, Parmesan cheese, salt and pepper and keep aside. Heat oil/butter in a pan and saute onions, bell peppers and potatoes with little salt until they are just done. This should normally take 5 to 6 minutes. Mix the sauteed veggies with beaten eggs. Heat oil in a non-stick pan and pour the egg mixture and cook for 5 minutes until the egg sets on the bottom of the pan and begin to set on the top. Meanwhile preheat the oven in broil setting, sprinkle grated cheese on top of the omelette and bake for 3 to 4 minutes until lightly brown and fluffy.
When done remove from pan, it has to slide easily off the pan, cut into desired servings and serve immediately.