Rice and spinach omelette

Recipe from: 4/29/1993 12:00:00 AM
Ingredients 11
Servings 1
Minutes 10-15 min


Serving Change
  • 1
    onion, finely chopped
  • oil
  • 1
    bunch (300 g) spinach (hard stems removed), washed
  • 8
    extra-large eggs
  • 5
  • 10
  • 5
    ground coriander
  • 5
    ground cumin (jeera)
  • 250
    cooked rice (plain or jasmine-flavoured)
  • bunch
    coriander leaves, washed and finely chopped
  • 30
    poppy seeds


10-15 min
Sauté the onion in a little oil in a pan. Add the spinach and stir-fry till soft. Remove the pan from the heat and set aside. Beat the eggs and seasonings together. Add the rice and coriander and mix well. Return the pan with the spinach mixture to the stove and add the egg mixture. Sprinkle with poppy seeds. Reduce the heat, cover and heat till the egg mixture has set. Slice the omelette into wedges and serve with atchar, lemon juice or a vinaigrette salad dressing. A salad also goes well with the omelette. Serves 4-6.



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