Spinach Omelette with Ginger, Green Chillies and Shallots Onion

Spinach Omelette with Ginger, Green Chillies & Shallots Dish Description: This omelette is vibrant and green and gold rustic—soft golden eggs wrapped around wilted baby spinach, with bursts of sweetness from shallots, heat from green chillies, and a gentle warmth from fresh ginger. The edges are lightly crisped while the center stays tender and juicy, just like in your final plated images. Ingredients: 2 eggs 1 cup baby spinach (loosely packed) 2–3 shallots, thinly sliced 1 green chilli, finely chopped 1 tsp fresh ginger, minced 1–2 tbsp water Salt, to taste 1–2 tsp oil or butter Preparation: 1. Build the egg mixture Crack eggs into a bowl Add sliced shallots, chopped green chillies, and minced ginger Add a little water and salt Lightly whisk (mix must be slightly loose, rustic - not over-beaten) 👉 This creates a fluffy, moist omelette base 2. Wilt the spinach Heat oil in a non-stick pan Add fresh baby spinach Cook briefly until just wilted (deep green, glossy) 👉 Don’t overcook—retain colour and nutrients 3. Pour and spread Spread spinach evenly in the pan Pour egg mixture over it Let it settle and cook on medium heat 👉 see how the eggs gently surround the greens 4. Cook to golden perfection: Let the base set and lightly brown Flip carefully (or fold if easier) Cook the other side briefly Aim for: Golden patches Slight crisp edges Soft interior 5. Serve Slide onto a plate and serve warm Taste & Texture: Flavour: Balanced—mild sweetness (shallots), warmth (ginger), gentle heat (chilli) Texture: Soft, slightly fluffy eggs + silky spinach Aroma: Fresh, lightly spicy, comforting Nutritional Highlights: Spinach: Iron, folate, antioxidants Eggs: High-quality protein Ginger & chilli: Anti-inflammatory and digestion-boosting My Tips: ✔ Adding little water → makes it softer and fluffier ✔ Cooking spinach first → avoids sogginess ✔ Using shallots → gives a sweeter, milder flavour than regular onions. Nava