Ginger Chicken Tikka Masala Omelette

In a large skillet, heat the olive oil over medium heat. Add the diced chicken and grated ginger. Cook for 5-7 minutes, stirring frequently, until the chicken is lightly browned and cooked through.

Add the chopped spinach to the skillet and cook for 2-3 minutes, until the spinach is wilted. Season with salt, black pepper, and garam masala. Remove the chicken and spinach mixture from the skillet and set aside.

In a medium bowl, whisk together the eggs and milk until well combined. Season with a pinch of salt and black pepper.

Return the skillet to medium heat and add a small amount of olive oil. Pour in the egg mixture and let it cook for 2-3 minutes, or until the bottom is set.

Gently fold the chicken and spinach mixture into the center of the omelette. Continue cooking for 2-3 minutes, or until the omelette is cooked through and the filling is heated.

Carefully slide the omelette onto a plate and serve immediately with the toasted naan bread.