Rinse spinach and coriander leaves in lot of water and drain completely.

Fine chop green chilies and spinach. If using ginger mince it or grate it.

Break the eggs to a bowl. Add chopped spinach, coriander leaves, onions, salt, ginger, turmeric, and green chili.

Beat all of them together until the mixture turns frothy.

Heat a pan and add oil or butter on a medium heat. Spread it well to coat the pan evenly with oil.

When the pan is hot enough, pour the mixture evenly.

If required spread the spinach over the egg. Cook on a medium heat until the base is set and firm.

Flip it and cook until the eggs are cooked completely. Sprinkle Italian herbs and crushed pepper.

Serve spinach omelette hot.

Break eggs to a bowl. Add salt and beat the eggs until frothy.

Heat 1 tsp oil or butter in a 6 inch non-stick pan. Saute ginger until fragrant.

Then add spinach and green chilies, saute just until spinach turns tender. Add cilantro, black pepper and turmeric just to allow the flavors to combine.

Remove from the pan and set aside.

Add 1 teaspoon butter or oil to the same pan & heat on a medium flame.

When your pan is hot, add beaten eggs, stirring and pulling them away from the sides of the pan until the egg is just cooked.

At that point add your spinach filling, then fold your spinach omelette. Gently slide it onto a plate and garnish as desired.