• Preheat the oven to 350 degrees Fahrenheit/177 degrees Celcius.
• Chop the onions, tomato, green chili and cilantro and set aside.
• Whisk the eggs and add the red chili powder, turmeric powder and salt and mix to combine.

If adding raw veggies:

• Next, add the chopped onion, tomato, green chili and cilantro and stir to combine.

If adding sautéd veggies:

• Heat a frying pan or skillet on medium high heat and add the oil. Once the oil shimmers, add the onions. Sauté the onions till translucent, about a minute.
• Add the rest of the vegetables and sauté some more till the tomatoes have softened. Take out of pan and set aside to cool about 3 -5 minutes and then add to the whisked eggs. Cooling the veggies will prevent the eggs from cooking from the heat of the veggies prematurely.
• Pop into the oven and bake for 15 minutes. They will be puffed when you take them out of the oven but will sink as they cool.
• Enjoy fresh out of the oven or cool completely on a rack before storing them in an airtight container in the fridge.