Crafts and Life

1 tsp coconut or vegetable oil

1 small onion, finely chopped

1 chilli, finely chopped

1 garlic clove, finely chopped

5g root ginger, grated

½ tsp nigella seeds (optional)

1 tsp ground cumin

½ tsp ground turmeric

Pinch of cinnamon

4 eggs, beaten

A few coriander leaves

Flaked sea salt

Freshly ground black pepper

Heat the oil in a large frying pan. Add the onion and cook it over a medium heat for about 5 minutes until it is just starting to colour. It's nice if the onion has a bit of bite to it so don't worry if it's not really soft.

Add the chilli (deseeded of you want), garlic, grated ginger and Nigella seeds, if using. Sprinkle in the spices, then stir for a couple more minutes.

Season the eggs with salt and pepper. Pour the eggs into the pan and swirl the mixture around to make sure it covers the base of the pan evenly. Cook for a few minutes until the eggs are set. Sprinkle with Coriander leaves (Cilantro), roll the omelette up or cut it in half and divide it between two plates.

Serves 2 – taken from The Hairy Dieters Fast Food by Si King and Dave Myers