In a bowl, whisk together 2 large 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 2 tablespoons of oil in a non-stick pan over medium heat.
Pour the egg mixture into the pan and spread it evenly.
Cook the omelette for 2-3 minutes on one side until it turns golden brown.
Carefully flip the omelette and cook for another 2-3 minutes on the other side.
Once cooked, transfer the omelette to a plate and serve hot with bread or paratha.