To begin, prepare the stuffing for the omelette. Heat oil in a pan. Add in the butter and let it melt.
Add the chopped garlic, ginger, and green chillies and saute until translucent.
Add the chopped onions, mushrooms, bell peppers, and mix.
Add the salt and green chilli sauce. Cook until the water dries up. Remove and keep aside to cool.
In the same pan, heat a tbsp of oil and a tbsp of butter. Allow the butter to melt.
Add the chopped garlic and ginger and saute until translucent.
Add the chopped onions, tomatoes, bell peppers, green chillies, and mix. Cook until the vegetables soften.
Add the Maggi masala. If it is not available, you can use 1 tsp red chilli powder, 1 tsp cumin powder (jeera), 1 tsp coriander powder (dhania), and salt to taste.
In the meantime, whisk three eggs in a bowl.
Flatten the mixture in the pan and pour the eggs over it. Gently mix the eggs so that they cook evenly.
Once they are about 75% cooked, add the stuffing on one half of the eggs. Top it with coriander leaves and the grated cheese.
Cook for a minute. Then fold over the egg. Cover it with a lid and let it cook until the cheese melts.
The Masala Cheese Omelette is ready to serve. Serve it with grilled tomatoes and toasted bread.