In a bowl, combine eggs, milk, salt, pepper powder and pasta and keep aside.
Heat a pan, add oil and saute garlic, onion, chilli and add the egg pasta mix and cook on a low flame.
When it is half cooked, sprinkle the capsicum over it.
Place tomatoes (sliced round) on top and pour the sauce on the tomato slices.
Cover and cook for another 10 minutes.
Once the omelette is done, garnish with grated cheese and slowly remove to another serving dish.
Slice like a pizza and serve.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.