Spinach and cheese omelette
After an over indulgent Friday night, the following morning requires an easy, hearty brunch! Eggs are well known to be the perfect remedy for a hangover, so why not try this spinach and cheese omelette which is filling, delicious and very easy to make? Here I made it with Cheddar cheese, but Emmental or Gruyere would also work well – or those who are worried about their waistlines could use Feta or goat cheese. Serve it with wholesome toast or fresh, crusty bread.
Ingredients
Method
- Put 2 handfuls of spinach into a blender. Add the garlic, eggs, cayenne or nutmeg then season with salt & pepper. Blitz for a few seconds.
- Heat an oiled pancake or non-stick frying pan. Pour in half of the mixture and tilt the pan so as to spread it out evenly.
- When the egg is no longer runny, scatter the grated cheese over it. Put the lid on and turn the heat down. Cook for a couple of minutes, until the egg is cooked through and the cheese has started to melt.
- Finely chop one spring onion and scatter over half of the omelette together with one handful of spinach.
- Gently fold the omelette in half and cook for another minute or so. When the spinach has wilted and cheese is bubbling, it’s ready to serve.
- Repeat the above to make the second omelette with the remaining egg mixture, spinach and spring onion.
- Serve immediately.