Rice and spinach omelette

Name: Rice and spinach omelette
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Budget
Ingredients: 1.00 onion finely chopped; oil; 1.00 spinach; 8.00 eggs extra-large; 5.00 ml salt; 10.00 ml masala; 5.00 ml coriander ground; 5.00 ml cumin ground; 250.00 ml rice cooked; 0.00 bunch fresh coriander chopped; 30.00 ml poppy seeds

6 servings Prep: 15 mins, Cooking: 20 mins

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By Food24 November 03 2009

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Ingredients (11)

1.00	onion — finely chopped
	oil
1.00	spinach
8.00	eggs — extra-large
5.00 ml	salt
10.00 ml	masala
5.00 ml	coriander — ground
5.00 ml	cumin — ground
250.00 ml	rice — cooked
0.00 bunch	fresh coriander — chopped
30.00 ml	poppy seeds

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Method:

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.