Spicy Paki-style omelette with parmesan

Ingredients:3 large eggsA dash of milkChop: 2-3 tiny spring onions, 1/2 bunch of coriander, 1 green chilli, 1 large tomato without seeds,  a handful of spinach, 1 large clove of garlic1/2 a potato, sliced very thinly1/2 tsb turmeric1/2 cumin seedsa few basil leavesSalt, black pepper and red chilli powder to tasteSlivers of parmesan, a grating of nutmeg and a sprinkling of rocket leaves/or any salad you might have!ghee or oil to cook

So you wake up on a Sunday morning with a heavy head (and if you're lucky not to have a kid's nappy in your face, you won't hurl faster!)...and other than the fact that you wished you'd not gone out last night, you feel your tummy grumbling for some grub. Now most days I have about 30 seconds to chug down my tea and toast but the cooler the mornings get, the most I want my comfort food - and that comfort is what describes a Pakistan brunch. Traditionally it consists of a very greasy paratha ( ghee laden flat bread), puri (further deep fried bread), halva (sweet, made of semolina), a spicy potato bhaji and channas (spicy chickpeas). I really don't want to do all that on a sunday morning, as the thought of that much hard work and oiliness makes me a bit queasy so early in the morning. I've never been able to stomach Malay/Indonesian style breakfasts either. My version of a Paki omelette  below is not only quick but also rather pleasing to all senses when you're not feeling just right.  And lastly I should mention, the recipe for the egg is inspired by my Dad's - the only thing he can cook (and not burn, just about!) p.s. I will add more desi brush recipes...soon!Method1. Beat the eggs together with milk, turmeric, salt, pepper, some of the coriander and tomato, green chill, red chilli and spinach.2. Heat some oil or ghee in a frying pan and add cumin seeds until they splutter, add garlic and a few spring onions until they are slightly light brown and add the potato and fry until cooked. Now add egg mixture and make a omelette - fill this with tomato and parmesan and a dash of chopped basil leaves.3. Serve with a grating of nutmeg, scatter with rocket leaves, coriander and shavings of parmesan. Wrap this up in or eat it with a paratha (Oh, and as you might have guessed I believe in frozen parathas - the best thing since tinned chickpeas.)