Heat a medium non-stick pan over a medium-high heat.

Add the cumin seeds and toast for 30–60 seconds until fragrant.

Transfer the cumin to a mortar and pestle and crush lightly.

Beat the eggs until light and frothy.

Whisk in the crushed cumin, turmeric powder and sea salt.

Stir through the spring onion, tomato, green chilli and fresh coriander.

Heat the vegetable oil in the same pan over medium heat.

Give the egg mixture a final whisk, then pour into the pan, swirling to coat the base evenly.

Cook until the surface is almost set and the underside is lightly golden, loosening the edges as they begin to set.

Sprinkle over the cheese and cook until it begins to melt.