3 Eggs
1 Onion
1 Green or red chilli
-sprig curry leaves 1/2 ts Salt
1/2 ts Black pepper
2 ts Cornflour
25 ml Oil
Beat the eggs. Chop the onion, chilli and curry leaves. Mix the onion, chilli, curry leaves, salt, pep- per and cornflour into the eggs. Heat the oil and when hot pour in half the omelette mixture. Cook for a couple of minutes, carefully turn over and cook the other side. Make another omelette with the re- maining mixture. From “A taste of Sri Lanka” by Indra Jayasekera, ISBN #962 224 010 0