1. In a pot of boiling water, blanch the spinach for 2 minutes. Drain the water and keep it aside.

2. Heat up a pan. Add 1 teaspoon of cooking oil. Add the onions and green chilies. Sauté for 3 to 4 minutes.

3. Add the tomato. Sauté for another 3 minutes. Remove from the pan and keep aside.

4. Break the eggs into a mixing bowl. Whisk them until fluffy.

5. Add the turmeric powder and red chili powder to the fluffy eggs and whisk once again.

6. Add the chopped spring onions, onion, tomato, green chilies and blanched spinach. Mix well.

7. Add the milk and salt. Whisk lightly until everything is combined.

8. Heat up the same pan. Add the cooking oil.

9. Pour the beaten egg mixture into the pan and swirl the pan gently so the mixture spreads across the pan surface evenly.

10. Cover the pan with a lid and cook the omelette on a medium heat for 7 to 8 minutes.

11. Flip the omelette over to cook the other side for another 4 to 5 minutes.

12. Turn off the heat and allow the omelette to remain in the pan for a minute more. Transfer it to a plate and serve it with toasted breads.