Spinach Masala Omelette

Ingredients

• 3 large eggs - 2.0 mg iron per 100g whole egg (IFCT 2017, Food Code F001, Egg & Egg Products Table, Mineral & Trace Elements Table)
• 1 large handful (~60g) baby spinach - 1.14 mg iron per 100g (IFCT 2017, Food Code C034)
• 2 tbsp finely chopped red onion | 1 small green chilli, finely chopped
• 1 medium tomato, deseeded and diced - Vitamin C source
• 1/4 tsp turmeric | 1/4 tsp cumin powder | Pinch of black pepper | Salt to taste
• 1 tsp olive oil or ghee | Fresh coriander leaves | 1/2 tsp lemon juice (finish)

Method

1. 1. Wash and dry baby spinach. Roughly chop large leaves.
2. 2. Beat eggs in a bowl with turmeric, cumin, black pepper and a pinch of salt. Beat well until yolks and whites are fully combined (about 60 seconds).
3. 3. Add red onion, green chilli, tomato and spinach to the egg mixture. Fold gently.
4. 4. Heat a non-stick pan over medium heat. Add oil/ghee. Swirl to coat the pan.
5. 5. When oil shimmers (not smoking), pour egg mixture in one go. Spread gently to even out.
6. 6. Let it sit undisturbed for 2 minutes. When the edges lift slightly and the centre is half-set, fold the omelette in half.
7. 7. Cook 1 more minute on each side. Omelette should be fully cooked but still tender.
8. 8. Slide onto a plate. Squeeze lemon juice over. Garnish with coriander.
9. 9. Serve immediately with whole grain toast or multigrain roti.