Indian omelet

I don’t know if you can call this a 100% Indian omelet, but I want to because there is a lot of curry and cumin and each bite reminds me of a trip to India.

Ingredients

4 eggs
30 ml sweet cream or milk
sea salt to taste
freshly-ground black pepper to taste
2 tsp curry powder
10 ml olive oil for frying
50 g paneer, in small cubes
50 g champignons, chopped
20 g kale, without the ribs, chopped
1/4 tsp cumin
1 clove garlic, crushed

Prepare

Beat the eggs, cream or milk, curry powder, salt, and pepper in a bowl with a fork.

Heat oil in a pan, add cheese, mushroom, kale, and cumin and cook on relatively high heat for about 7 minutes, stirring occasionally until everything is golden. Add the garlic and mix. Slowly add the egg mixture, stir just a bit so the vegetables come to the top, and lower the heat so it cooks slowly until the top is almost firm. Slide it onto a serving dish and serve. I like to serve this crunchy bread or pita, and you must sprinkle with chilli!