3 large eggs, size 7
1 tablespoon water
sea salt and ground pepper
butter or oil for cooking
1 clove garlic, crushed
1 spring onion, thinly sliced
1 cup packed baby spinach, roughly chopped
½ cup grated haloumi
2 teaspoons olive oil
1 teaspoon yellow mustard seeds
½ teaspoon cumin seeds
4 sprigs curry leaves
½ long red chilli, finely sliced
Filling: Heat a sauté pan with 1 teaspoon butter and add the garlic and spring onion then the spinach and turn to wilt. Season then tip onto kitchen towels to drain.
Omelette: Whisk the eggs and water in a bowl and season generously. Heat a small knob of butter or a little oil in a large sauté pan and when hot, pour in the eggs. Gently move the eggs around with a fork, lifting the edges to allow the liquid egg to run underneath. When half set, scatter the haloumi over the whole omelette then spoon the spinach mixture down the centre. Cover and cook until the egg is just set and the cheese has melted. Fold in both sides of the omelette then slide onto a plate.
Topping: Heat the oil in a small sauté pan and add all the ingredients. Cook over a low heat, stirring constantly, until crispy and golden. Drain on kitchen towels.
To serve: Spoon over topping and serve immediately.