Serves 2. Preparation 7 mins, cooking time approx. 7 mins.
5 medium sized eggs
60g spring greens (washed and roughly chopped)
25g sundried tomatoes (roughly chopped)
3 – 4 tbsp African Tomato & Cashew Nut Curry Sauce (or Peanut Curry Sauce if preferred)
4 tbsp sunflower oil
1 or 2 pinches of salt
Place the chopped spring greens in a suitable bowl with a pinch or two of salt. Fully cover the greens with some just boiled water, stir and leave to sit for about 5mins then drain and set aside. Meanwhile, thoroughly whisk together the eggs, curry sauce and a pinch of salt and set aside.
Gently heat the sunflower oil in an omelette pan/wok. Add the tomatoes and greens and stir together briefly. Raise the cooker heat and pour in the egg mixture and carefully move the mixture from side to side to keep the raw egg to the outside. After about a minute or so, the bottom of the mixture should have set. Briefly remove the pan from the heat and carefully place a clean plate over the omelette, turn it out top side down on the plate and then carefully slide it back into the pan with the top now facing down in the pan. Cook for a further 20 seconds to fully set and serve immediately with some warm bread or toast and/or salad.