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Spice-Rack Omelet

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Spice-Rack Omelet
Maneet Chauhan
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Ingredients

  • 1 tablespoon oil
  • 1/2 teaspoon cumin seeds
  • 1 medium onion, chopped
  • 1 tablespoon chopped ginger
  • 1 cup baby spinach
  • 3 eggs
  • Salt, to taste
  • 1 teaspoon paprika
  • 1/2 teaspoon mustard
  • 1/4 teaspoon chopped basil leaves
  • Freshly ground black pepper, to taste
  • Chef notes

    This is unlike any omelet you've ever had before! The bold flavors of the spices, aromatics and fresh herbs make it incredibly flavorful and unique. It's a wonderful dish to serve for a brunch party but easy enough to make any day of the week.

    Preparation

    1.

    Heat one tablespoon of oil in a non-stick pan. Add the cumin seeds and toast until they crackle. Add the onions and ginger and sauté until golden brown, about 5 minutes. Add baby spinach leaves to the onion mixture and cook until wilted, about 2 minutes.

    2.

    In a bowl, whisk the eggs, salt, paprika, mustard, chopped basil leaves and pepper.

    3.

    Add the whisked eggs to the pan, lower the heat, cover and cook for 2-3 minutes or until eggs are cooked.