1/2 cup coriander chopped
6 onions chopped
1/2 teaspoon salt
4 cups Nizam's Butterfly vermicelli ( noodles) cold
2 tablespoons oil
Whisk in the eggs.
Stir in coriander, onions, and salt. Add the Nizam Butterfly vermicelli.
Heat a well-seasoned pan over medium heat.
Place 1/3 cup of the vermicelli mixture into egg rings or handle-less, metal biscuit cutters.
Cook in batches for 3-5 minutes on each side, until golden on low heat.
Alternatively, it can be made as a big omelette and cut into wedges before serving.
Any leftover cookedmaggi,macaroni or even noodles can be replaced instead of the vermicelli.You can be creative by adding more veges, tofu or meat.Can be eaten as snacks or even as a meal by itself......very filling