Spinach Omelet with Shichimi Udon

“The odd hour

A craving for brunch,

Something different

To satisfy that munch,

A peek in the fridge

Revealed leftovers some,

Nothing tempting

Not even one,

So I cracked an egg

Worked on a hunch,

Created a breakfast

That ate my lunch..”


For the Omelet

1 egg

1 cup chopped spinach leaves

1 teaspoon olive oil

Salt and pepper to taste

For the Udon

1 packet ready Udon noodles

½ teaspoon Japanese Shichimi mix

½ cup snow peas, halved

1 garlic clove, finely chopped

1 teaspoon olive oil

½ cube chicken stock cube

1 cup water

Make the Udon: Heat oil in a pan. Add the garlic and let it simmer till brown. Add the chicken stock cube and water and let the cube dissolve. Now add the remaining ingredients. Cover and cook till the Udon is tender. Turn the flame to high and sauté till all the liquid is dry. Remove from heat and keep aside

Make the Omelet: Heat oil. Beat the egg with spinach leaves, salt and pepper. Put the egg mixture on the pan in shape of a pancake. Let it cook. Once the bottom is cooked, flip it over and cook the other side. Put the Udon in the center and flip the Omelet into half.

Sprinkle some Shichimi and serve hot