Vegetable Omelet (Spinach Variation)

Ingredients

• 4 large Eggs
• 1 small Onion, finely chopped
• 2 whole Green chilies, finely chopped
• 1 tbsp Fresh coriander leaves, chopped
• 0.5 tsp Salt (for omelet)
• 1 tbsp Butter or Ghee (for frying omelet)
• 200 grams Fresh spinach (washed and stemmed) (Or substitute with mushrooms, asparagus, or tomatoes as per original text)
• 1 tbsp Butter (for puree)
• 0.25 tsp Salt (for puree)
• 0.25 tsp Black pepper, ground
• 1 tbsp Heavy cream (optional, for richer puree)

Instructions

1. 1Wash the spinach thoroughly. Heat a pan over medium heat with a splash of water. Add the spinach and cover to wilt for about 3-4 minutes. Drain any excess liquid well.
2. 2Finely chop the wilted spinach or blend it briefly to create a coarse puree. Return it to the pan on low heat. Stir in the butter (for puree), salt, pepper, and optional cream. Mix until warm and combined. Set aside.
3. 3In a bowl, beat the eggs until frothy. Add the finely chopped onion, green chilies, coriander leaves, and salt. Whisk to combine thoroughly.
4. 4Heat the butter or ghee in a non-stick frying pan over medium-high heat. Pour in the egg mixture. Let it set for a moment, then gently lift the edges to let uncooked egg flow underneath. Cook until the bottom is golden and the top is mostly set but still moist.
5. 5Spread the warm vegetable puree across the center of the omelet. Fold one side over the filling, then the other (or fold in half). Slide onto a plate and serve immediately.