Ingredients: 

• 2 eggs, whisked in a bowl with milk, a pinch of salt and freshly cracked black pepper

• 2 cups of Moringa leaves, destemmed and rinsed thoroughly

• 1 tsp cumin seeds

• 1 medium sized onion, finely chopped

• 1 green chili, finely chopped

• 1/2 tsp turmeric powder

• 1 tbsp idly podi

• Coconut oil

Method: 

1. In a non-stick pan, temper the cumin seeds in some coconut oil till fragrant, then add the chopped onions. Sauté till soft and translucent. Next, add the green chilis, turmeric and continue cooking for another minute or so. 

2. Once this is done, add the Moringa leaves and cook them till they wilt turning into dark green leaves. After 2 minutes of sautéing, add the tablespoon of idly podi. Stir to combine, allowing the flavours to come together (for another 2-3 minutes).

3. Once the leaves are cooked, lower the heat and add the whisked eggs. Gently fold in the leaves to combine the egg mixture, making sure not to turn it into a scramble. Cover the pan with its lid and let the omelette cook till it sets. You need not flip it. Turn heat off. Serve the omelette on a plate with extra sprinkling of podi.