This is freaking awesome. Serve with 'potatoes with ginger' and a dark green salad with spinach leaves and vinaigrette.
12 large free-range eggs
50ml light reduced milk + 2T skim milk powder, OR 50ml water mixed with skim milk powder, flour or cornflour to make a paste.
1T olive oil
½ t cumin seeds
10 button mushrooms
6 spling onions
2 fresh hot green chillies
4T fresh coriander leaves
10 cherry tomatoes
2T hot curry powder
Beat eggs lightly and stir in milk paste.
Heat oil over medium heat in a large non-stick pan (preferably with a metal handle, as it will be going under the grill. If you don’t have one, you can just leave the handle sticking out and keep an eye on it to see if it’s melting…), add cumin seeds when hot and sizzle 10 seconds.
Add sliced mushrooms, spling onions, chillies, coriander, cherry tomatoes (cut into 8ths) and curry powder.
Stir 2-3 minutes, add egg mixture and stir slowly from the bottom of the pan with a flat spatula until you have lots of thick curds, but the top of the pan is still covered with liquid.
Leave to cook for another minute or two without stirring, until the bottom seems set but there is still some liquid on top.
Place the pan under the grill until the eggs are set and the top is golden brown.
Loosen the edges of the omelette with a spatula and try to slide it under the bottom, before turning a plate upside down over the top of the pan and flipping the omelette onto it.
