In a bowl, whisk 2 eggs, 1 finely chopped onion, 1 finely chopped green chili, 1/4 cup chopped coriander leaves, 1/4 teaspoon turmeric powder, 1/4 teaspoon red chili powder, and salt to taste.
Heat 1 tablespoon oil in a non-stick pan over medium heat.
Pour the egg mixture into the pan and spread it evenly.
Place 2 slices of bread on top of the egg mixture, gently pressing them down.
Cook for 2-3 minutes or until the bottom side of the omelette is golden brown.
Carefully flip the omelette with the bread and cook for another 2-3 minutes.
Once cooked, remove the bread omelette from the pan and cut it into two halves.
Serve hot with tomato ketchup or green chutney.