stuffed omelette and hashbrown breakfast

It was a lazy Sunday morning. I woke up with a nagging headache, but, Baby and D needed breakfast...

Left to themselves, I am sure they would have been fine with some cereal and milk, but, since that's what they have on weekdays, I try to cook a sumptuous breakfast on weekends.

This breakfast is usually quick and easy to make, and is quite filling. The omelette is stuffed with spiced spinach and cheese; hash browns are plain and simple with a touch of salt & black pepper.

Ingredients:
3 eggs
2 Tbsp milk
1 cup frozen chopped spinach, thawed and squeezed dry
¼ medium onion, finely minced
½ cup grated cheddar cheese
1 medium potato, matchstick or julienne
½ tsp Madras curry powder
2 tsp fresh ground black pepper
salt to taste
canola oil or butter or ghee as needed

Preparation

beat the eggs with 2 Tbsp milk or water, some salt and ground black pepper

heat oil in a pan, sauté the onions and the spinach with some salt and curry powder; keep this mixture as dry as possible

make two omelettes as thin as possible and set aside for stuffing

layer some spinach mixture and some grated cheddar, roll up the omelettes just like a burrito; cut on a bias into 3" long pieces

cook the potato matchsticks on medium low heat, with some oil or butter till it browns to desired crispness; sprinkle some salt and a few turns of the pepper mill before serving

instead of cheddar, either feta, or home made bag cheese (paneer) can be used for stuffing the omelette