Including wild edible plants such as ferns in your omelette can be nutritious. Green leafy wild edibles are rich in iron.
1 bunch of fiddlehead ferns (finely chopped)
¼ teaspoon of turmeric
¼ teaspoon of salt
Mustard oil for frying
Beat the eggs in a bowl together with salt.
Heat a pan with the mustard oil. Once hot add the onions and fry until translucent. Add turmeric and fry until all smells combine well. Now add the finely chopped ferns and fry for another 5-7 minutes. Beat the eggs again well and pour into the pan. Cover the ferns evenly with the egg and place a lid on the pan. Cover the ferns evenly with the egg and place a lid on the pan. Turn down the heat and cook for 10 minutes or until almost cooked. After 10 minutes check if the egg is cooked from the bottom. Shake the pan carefully and flip the egg. Fry from the other side for another five minutes or until the entire omelette is well cooked.