The mix of flavours in this Indian-inspired dish satisfies adventurous appetites.
- Portion size 4 servings
- 2 tablespoons butter
- 1 onion
- 1 tablespoon minced gingerroot
- 1 teaspoon crushed coriander seeds
- 1 teaspoon black mustard seeds
- 1 small hot pepper
- 1 bag (10 oz/284 g) fresh spinach
- 1/4 teaspoon salt
- 6 eggs
- 2 tablespoons water
- 1/4 teaspoon pepper
In large, nonstick skillet, melt half of the butter over medium-high heat; cook onion, ginger, coriander seeds and mustard seeds, stirring, for two minutes. Add hot pepper, spinach and half of the salt ; cover and cool, stirring once, for 4 minutes or just until the spinach is wilted.
In bowl, whisk together eggs, water, pepper and remaining salt ; stir in spinach mixture. In same skillet, melt remaining butter over medium heat; pour in egg mixture. Cook, stirring gently, for about 30 seconds, gently lifting edges with spatula to allow uncooked eggs to flow underneath.
Cook, without stirring, for about two minutes longer or until top is almost set and bottom is golden. Slide onto large plate. Invert pan over plate and invert again to turn omelette. Cook for 1 to 2 minutes until knife inserted in centre comes out clean. Cut into quarters.
Nutritional facts <b>Per serving:</b> about
- Sodium 342 mg
- Protein 12 g
- Calories 196.0
- Total fat 14 g
- Saturated fat 6 g
- Total carbohydrate 7 g
- Iron 26.0
- Folate 55.0
- Calcium 13.0
- Vitamin A 73.0