To serve 2.

4 Large eggs ( you can use more , but I think 2 eggs per person is enough)
1/2 a red onion finely chopped
1 med tomato finely chopped
2 cups of baby spinach – washed and patted dry
2 Tbsp of chopped cilantro
1/4 cup of feta – crumbled. (more as desired)
1/4 cup of milk (I use 2%)

salt ,pepper and red pepper flakes to taste

Saute’ Onions and tomatoes in 1 Tbsp Olive oil till tender.
Don’t overcook till the tomatoes becomes pureed. They should be still firm.
Add spinach to it and saute till the leaves start showing signs of getting limp.
Season with salt, pepper and red pepper flakes.
Keep aside.

Beat the eggs , milk and the seasonings. Add 1 Tbsp cilantro in it. Beat the eggs till they become stiff and peak like.

In a med hot non stick pan, swirl around 1 tbsp of OO. Pour half the egg mixture in it and let it set. (DO NOT TOUCH IT). After a couple of minutes, start from the edge of the egg and start separating it from the pan, go all the way around and if the egg separates , add half the spinach mixture on one side of the pan. Add 1/2 the cheese and fold the other half of the egg over on top.

Reduce the stove top to low and cover the pan for 2 min.. (till the cheese melts a lil bit). When done, Slide the omelette out to a serving dish and sprinkle the rest of the coriander and serve immediately.

Enjoy with hot toast with honey and butter. and yes !! garam garam chai 🙂

Have a great morning !