450 g fresh spinach, chopped

6 large eggs, beaten

1 medium onion, chopped

¼ cup chopped parsley

¼ cup chopped fresh dill

2 Tbs vegetable oil

¾ tsp salt

½ tsp curry powder

¼ tsp turmeric

¼ tsp pepper

¼ tsp chili powder

1

In a large non-stick skillet over medium heat, sauté onion in oil with curry powder and turmeric until onion is translucent and tender - about 5 minutes.

2

Add spinach, parsley, dill, salt and pepper. Stir occasionally until spinach has cooked down to a ¼ of it's size - a couple minutes.

3

Press down and flatten mixture in the skillet with the back of a spatula. Pour beaten egg on top and cover. When egg is nearly set, flip the omelet and cook the top side for 30 to 45 seconds until completely set.

4

Cut into wedges and serve.

Serving size: ¼ of a recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.