Serve with toast, crumpets or any freshly baked bread
Instructions
Crack and place the eggs in a large bowl and beat lightly with a fork or whisk to break up.
Place the turmeric, cumin, coriander and salt in a small bowl along with the milk or cream and form a paste. Tip: If adding powdered spices to omelette, form a paste with some liquid first, otherwise, you'll just end up with lumps of the spice in you egg.
Add this spice paste to the eggs and whisk to mix.
Add all the other ingredients, including the 1 tsp of cold chopped butter and whisk to mix thoroughly.
If you’re not comfortable making a large one, cook your omelette in 2 batches. Heat 2 tbsp of olive oil in a large frying pan and pour the egg mix in.
Using a spatula, mix and move the eggs around slightly to let it cook better and for the runny part to get to the pan and cook.
Turn the heat down to medium and continue cooking until it’s almost set. Use your spatula and flip one half of the omelette over to the other end to form a crescent.
Serve up onto a large plate, cut into 4 and serve.
Notes
Nutrition is just for the omelette, not any of the accompaniments.