2-3 tbsp extra virgin olive oil
½ red onion, diced
1 knob ginger, chopped into fine match sticks
1 tsp curry powder
1 red chilli, roughly sliced
¼ red capsicum, finely diced
1 bunch coriander, roughly chopped
1 bunch parsley
1 spring onion
2 boiled eggs, roughly chopped
Crack eggs into a bowl and add herbs.
Add extra virgin olive oil to a hot pan with ginger and curry leaves with a pinch of salt. Stir through and add capsicum, onion and curry powder. Allow the vegetables to sweat down and the curry powder to fry, add a little more olive oil if needed. Pour the mixture into the bowl with your eggs and herbs, stir through so that the ingredients are distributed evenly.
Add more oil to your pan and pour the egg mixture into the pan. Use the spatula to ensure the egg is spread all the way to the edge of the pan. As the base sets, gently move the uncooked egg around on the top of the omelette so that it cooks.
Roughly chop the boiled egg and add to the centre of the omelette and use your spatula to carefully fold the edges of the omelette over the boiled egg, creating a square shape. Carefully place the omelette on a plate and top with broccoli sprouts and grated paneer cheese.