Beat the eggs with salt, turmeric and pepper. Set aside.

Saute onions, capsicum and mushrooms until cooked and roasted. Add coriander leaves and keep aside.

In the same pan, add one more tsp oil and pour the beaten eggs.

When the eggs are almost set, add the roasted mushrooms. Flip and cook on the other side until eggs are cooked well.

Serve hot with multigrain bread toast.