In a karandi pan, heat some ghee.
Add chopped onions and green chillies. Cook for a minute.
Now add chopped mushrooms and cook them for 2 minutes as well.
Switch off the heat and allow this onion, mushroom mixture to cool down.
In a small bowl crack two eggs. Add cooked and cooled down onion mushroom mixture.
Also add salt, red chilli powder, dried mixed herbs and chopped coriander.
Give this mixture a good mix.
Heat 1 teaspoon ghee in the same karandi pan.
Pour the prepared egg mixture into the pan and cook on slow heat for 2-3 minutes.
While the eggs are cooking, keep moving them from the sides to inside the pan so that the eggs are fully cooked.
Now place two mozzarella or cheddar cheese slices on top and carefully flip the omelette to cook from the other side.
Your karandi omelette is ready. Enjoy it warm over toast or your choice of bread.