Cut the broccoli into fine florets and cook in water for about 5 minutes. Cut the leek into rings and fry in oil. Cut the halloumi into small cubes and fry it in the pan until crispy on all sides.
Add finely chopped spring onions and broccoli and stir Ankerkraut Indian seasoning for scrambled eggs. Whisk eggs and mix with milk.
Heat ½ tbsp butter in a small pan and add half of the vegetables. Use a spatula to slightly lift the sides of the omelet and tilt the pan so that the still liquid egg mixture flows under the set egg. Repeat this until the entire egg has set.
Fold the omelet once and garnish with fresh spring onions. Repeat with the second omelet and enjoy.
