Give omelettes an Indian makeover with this spinach and paneer recipe that has the gentle, warming heat of ginger and turmeric. Ready in just 20 minutes and served with a refreshing cucumber yogurt, it makes an easy midweek dinner for two.
- Preheat the oven to gas 7, 220°C, fan 200°C. Heat the oil in a nonstick, 20cm ovenproof frying pan over a medium heat. Fry the paneer for 3 mins until golden; transfer to a plate. Cook the garlic, ginger and mustard seeds in the pan for 1 min until the seeds start to pop. Add the spinach, wilt for 1 min, then mix with the paneer.
- Keeping the pan over a medium heat, break 2 eggs into a bowl, add half the milk, half the turmeric and some seasoning. Beat with an electric whisk for 3 mins until it doubles in volume and is frothy.
- Melt half the butter in the pan, then add the egg. Use a spatula to bring in the edges of the omelette, so it starts to set. Cook for 2 mins.
- Spoon half the paneer and spinach mix over one half of the omelette; transfer to the oven for 2 mins to puff up and set the top.
- While it cooks, mix the cucumber and yogurt with some seasoning.
- Fold the omelette in half to cover the filling. Repeat to make the second omelette. Serve with the cucumber yogurt and salad leaves.
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