- 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
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.
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.