Go Back

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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 handfuls of baby spinach
  • 1 clove of garlic minced
  • 1 pinch of cayenne or nutmeg
  • 4 large eggs or 5 medium
  • 50 g grated cheese of your choice
  • 2 spring onions

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Finely chop one spring onion and scatter over half of the omelette together with one handful of spinach.
  5. 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.
  6. Repeat the above to make the second omelette with the remaining egg mixture, spinach and spring onion.
  7. Serve immediately.