Masala omelette with spinach and soured cream dressing

Method

1. In a small bowl, mix together the dressing ingredients with a pinch of the coriander. Set aside.
2. Heat 1 tsp of the oil in a frying pan, then add the chilli and onion and cook for 5-8 minutes until the onion is softening. Add the beetroot and cook for 1 minute. Add the rest of the coriander and the garam masala, mix well, then put in a medium bowl. Add the eggs, salt and turmeric, then whisk well for a minute to froth them slightly.
3. Heat another 1 tsp of the oil in the same pan. When hot, pour in half the egg mixture. Cook on a low-medium heat for 2 minutes on each side or until the omelette is cooked through. Transfer to a serving plate and keep warm. Repeat with the remaining oil and egg mixture.
4. Serve the omelettes with the spinach and soured cream dressing.