2 free range eggs
1 ½ tbs. cottage cheese
½ small spring onion, finely chopped
½ tsp. garam masala, toasted
½ green chilli, sliced
1 small tomato, diced
1 tbs. fresh chopped coriander
1 small handful of baby spinach (optional)
1 tbs. vegetable oil
Pinch of salt
In a bowl beat the eggs lightly with a fork. Add the spring onion, garam masala and chilli and season with salt.
Heat the oil over a medium heat in a non-stick frying pan and pour the egg mixture in. Cook slowly with a lid on the pan for 30 seconds. Add the tomato, coriander, spinach and cottage cheese to one side of the omelette. Fold in half and then slid onto a plate.