In a bowl, whisk 2 large eggs until well beaten. Add 1 finely chopped onion, 1 finely chopped green chili, 1 finely chopped tomato, 2 tablespoons chopped coriander leaves, 1/4 teaspoon turmeric powder, 1/4 teaspoon red chili powder, 1/4 teaspoon garam masala, and salt to taste. Mix well to combine all the ingredients.

Heat 1 tablespoon 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 masala omelette to a plate and serve hot with bread or paratha.