Clean the mini broccoli and cut into florets. Peel and dice the onion. Peel and finely dice the garlic clove and ginger. Clean / core the chilli pepper, wash and finely dice. Heat sunflower oil (1 tbsp) in a medium-sized pan, briefly fry / stir-fry the onion cubes with the garlic clove cubes, ginger cubes and chilli pepper cubes. Add the broccoli florets, fry briefly and deglaze / pour in the vegetable stock (200 ml). Cook everything with the lid on for 5 minutes. A large part of the liquid should be boiled away. Whisk the eggs, distribute / drizzle over the pan and season with mild curry powder (½ teaspoon), coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches). Now cover with the lid and let the eggs set at medium temperature. Remove the lid, if there is still too much liquid, continue cooking without the lid until the liquid has almost boiled away. Serve spicy omelette with broccoli in the pan.