Ingredients
- **¼ tsp cumin seeds
- 2 eggs
- ¼ tsp turmeric
- 1 good pinch of salt
- 1 spring onion**, white and green parts, thinly sliced
- 1 large tomato, diced
- 1 medium green chilli, finely chopped (seeds removed if you don’t want too much heat)
- **10g (about 2¾ tbsp) roughly chopped fresh coriander
- 1 tbsp neutral oil**
Instructions
- Put a medium (22cm-diameter or so) frying pan (or tava, if you have one) on a medium-high heat, add the cumin and fry until aromatic.
- Tip into a mortar and roughly crush.
- Beat the eggs in a jug until frothy, then whisk in the cumin, turmeric and salt
- … followed by all the other ingredients bar the oil.
- Put the oil in the same pan over a medium heat and, once hot, give the eggs a final whisk and pour into the pan, swirling to coat the base.
- Cook until just set on top and beginning to turn golden underneath, loosening the sides as they begin to dry out.
- Carefully flip the omelette as you would a pancake, or turn over with a spatula, then cook until the other side is lightly golden, too.
- Slide on to a plate and eat, preferably with bread and sauces.