For preparing egg mushroom/khombi omelette, first saute the chopped mushroom, tomato, carrot, potato in 1/2 tbsp of butter. Keep this aside.

Mix together beaten egg with salt, pepper, chopped onion and mustard powder.

Put a non stick tawa on fire and melt the balance butter.

Pour the egg mixture in the hot tawa and spread evenly to all sides. Spread the chopped mushroom over it.

Fold into half when one side is cooked.

Transfer the vegetable omelette to a serving plate and serve hot.