Break the eggs into a large bowl. Add the onions, green chillies, tomato, coriander leaves and salt, and beat well with an egg beater or a fork.
Heat one teaspoon of oil in a non-stick pan. Pour one-fourth of the egg mixture into the pan and spread evenly.
Cook the eggs over medium heat for two to three minutes till the eggs are set and the underside of the omelette is a pale gold. Flip over and cook again for one minute. Serve hot immediately with pav.