Recipe Cook Time
Roast poppadums. Break into large pieces.
Heat oil; add onion, celery, capsicum and mushroom. Cook until onion softens. Season.
Beat eggs with coriander, chillies and seasoning. Pour over vegetables. Cook until browned underneath.
Place pan under a hot grill to brown the top.
Cut omelette into strips.
Serve with crushed poppadums, spiced cashew nuts and chopped spring onion.
For the spiced cashew nuts:
Saute nuts in oil until lightly colored.
Add remaining ingredients.
Stir and fry for 1 minute before spooning over the omelette.