Ingredients:
6 large poppadums
1 tbsp oil
1 onion – diced
2 tbsp chopped celery
1 capsicum – diced
200 gm mushrooms – chopped
8 eggs
2 tbsp chopped coriander
2 chopped green chillies
salt and pepper

For spiced cashew nuts
2 tsp oil
150 gm cashew nuts
1 tsp paprika
1/2 tsp ground cumin
1/2 tsp coriander powder
1/2 tsp oregano

To garnish
2 tbsp chopped spring onion

Method:
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 coloured.
Add remaining ingredients. Stir and Fry for 1 minute before spooning over the omelette.

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