Masala omelette with avocado and coriander salsa

Toast the cumin seeds in a frying pan until fragrant (about 1-2 minutes), then lightly crush with a pestle and mortar. Set aside half and put the other half in a large bowl with the eggs, turmeric and garam masala; whisk until smooth. Mix in the chilli, onion, coriander stalks and tomatoes; season.

To make the salsa, peel, de-stone and cut the avocados into 1½cm dice. In a small bowl, mix with the coriander, chilli, ginger and garlic. Stir in the lime juice and reserved cumin seeds from the omelette; season.

To cook the first omelette, heat a little oil or ghee in a non-stick frying pan, ladle in about ¼ of the egg mixture and cook over a medium heat, stirring now and again with a rubber spatula. Once the mixture is thick enough to just cover the flat area of the pan (it should still have a loose, runny texture), increase the heat to high for 15 seconds, then turn off.

Leave for 1 minute to set the egg. Carefully fold the omelette; transfer to a plate. Scatter over some coriander leaves and serve at once with the salsa and lime wedges for squeezing. Repeat for the other 3 omelettes. Serve with buttered toast, if liked.