Curry omelette with spinach and sun-dried tomatoes

First, use a blender to beat the eggs (3 pcs.) until smooth with:

• curry seasoning (1 tsp.);
• sesame oil (1 tbsp.);
• spinach (30 g);
• salt (to taste);
• thyme (1 sprig);
• Provençal herbs (½ tsp.).

Then pour the resulting omelet mixture into a dry frying pan.

Add randomly chopped sun-dried tomatoes (50 g) to the mixture. Cover the pan with a lid and cook over low heat until the omelet is fully cooked.

When serving, drizzle the omelet with lime juice and zest (¼ pcs.) and generously sprinkle with fresh cilantro (1-2 sprigs).