This is a slightly different flavour combination from the norm, but one that is hugely popular whenever I serve it for brunch.
Serves: 1
INGREDIENTS
3 large eggs, size 7
1 tablespoon water
sea salt and ground pepper
butter or oil for cooking
Filling
1 clove garlic, crushed
1 spring onion, thinly sliced
1 cup packed baby spinach, roughly chopped
½ cup grated haloumi
Aromatic topping
2 teaspoons olive oil
1 teaspoon yellow mustard seeds
½ teaspoon cumin seeds
4 sprigs curry leaves
½ long red chilli, finely sliced
METHOD
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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!