A nice change for an omelette. Include cheese or not. Zingy, a little spicy and quite healthy (especially with no added cheese or yogurt) for a mid-week breakfast. Homemade green chutney is also great in a grilled cheese, a bombay sandwich (one of my favorite sandwiches), on potatoes, scrambled eggs, hashbrowns, etc.

Ingredients for one omelette
3 eggs, beaten
butter
salt and pepper
green chutney*
shredded cheese (optional)
greek yogurt (optional)
mango ginger chutney (optional)

Green chutney
1 cup fresh cilantro/coriander leaves
1 tsp fresh ginger
2-3 cloves garlic
2 green jalapenos (with a sprinkle of seeds left in for spice)
a handful of fresh mint, chives, basil if available
1 tbs of nuts such as cashews or peanuts
juice of one lime
salt and pepper
dash of water if needed

See this recipe for a similar mint chutney

1) Make the green chutney by tossing everything into a blender or food processor and pureeing. Deseed the jalapenos first but add in a few of the seeds for a little extra kick.
2) Season the eggs with just a little salt and pepper. Heat up a tbs of butter in a frying pan until quite hot and pour in the beaten eggs.
3) Cook the omelette as you normally would (unless you want to follow my system) and then spoon about 2-3 tbs of chutney in the middle before folding over.
4) Serve plain or with greek yogurt, shredded cheese and a sweet chutney like mango ginger chutney.