Just the right amount of tenderness that an omelette needs. A hint of curry and spice making it the perfect breakfast brunch or dinner plate and satisfying all those cravings.
Rub about a teaspoon of oil into the skillet (if using a non stick pan heat a tablespoon of oil)
Mix together eggs, milk and salt and set aside.
Once the pan is hot add the sliced onion and chili and cook (on medium to low heat) for about 1 minute or less.
Add the curry powder and coriander spice. Use a spoon to turn it around to avoid burning. This is when you add a drop more of the other 5 m of oil (for the skillet)
Pour the egg in making sure to cover the ingredients. Let it cook for about 60 seconds.
Using an egg lifter gently slide it in on the sides of the pan just slightly loosening the edges but not digging into the omelette.
Add the rocket to cover the top of the omelette. Using your egg lifter slide it in on the sides again and this time gently loosen a bit more than the sides and once your egg-lifter is under the egg fold it over.
Notes
RECIPE NOTES: Make sure the heat is medium low if not move the pan off the heat for a few seconds. Watch the heat. If its hot slide the pan off the heat because by now the pan is hot and the egg will cook in the pan. Return it to the heat after 10 seconds to continue cooking. The larger the lifting part of the egg-lifter is the easier it will be to lift the omelette.
