Editor-in-Chief & Publisher: MIR JAVED RAHMAN


Rise & Shine


Issue Date 11 - 17 Mar, 2017 at 2:00 PM

Baby Spinach Omelette


Baby Spinach Omelette
Ingredients

· ½ a red onion, finely chopped
· 2 small tomatoes, halved, deseeded and finely chopped
· ½ a bunch of fresh coriander, finely chopped
· 1 green chilli, halved, deseeded and finely sliced
· 4 large eggs
· ½ tsp ground turmeric
· ½ tsp garam masala
· ½ tsp ground cumin
· 50g baby spinach leaves
· ½ a lemon
· 2 knobs of butter

Method
Whisk the eggs together until well combined, then season generously and whisk in the onion, tomatoes, coriander, chilli, turmeric, garam masala and cumin. Place the spinach leaves into a bowl, squeeze just enough lemon to coat, toss together then leave to one side. Melt half the butter in a medium non-stick frying pan over medium heat and ladle in half the omelette mixture. Swirl the eggs around for about two minutes, pushing them to the middle and tilting the pan so that all the mixture has a chance to set. Leave it for a minute, then slip the omelette on to your serving plate. Top with half the dressed spinach and fold the omelette in half. Serve straight away and repeat with the remaining butter, omelette mix and spinach.





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