Preparation time
less than 30 mins
less than 30 mins
Cooking time
less than 10 mins
less than 10 mins
Serves
Serves 2
Serves 2
Dietary
Vegetarian
Vegetarian
A simple omelette transformed into a meal for two with herbs, spinach and tangy goats’ cheese.
By Nigel Slater
From Nigel Slater’s Dish of the Day
Ingredients
- 4 free-range eggs
- 1 tbsp fresh thyme
- few basil leaves
- 50g/1¾oz butter, plus extra for frying
- 100g/3½oz spinach (a large handful)
- 150g/5½oz goats’ cheese, sliced
- 1 tsp chopped rosemary
Method
- Whisk the eggs in a bowl and season well. Tear the thyme and basil leaves and add to the egg.
- Melt the butter in a non-stick pan. Add the spinach and cook for about one minute until the leaves soften. Add the spinach to the bowl with the eggs.
- Place a thin slice of butter in the pan. When it starts to sizzle add the eggs. Add the sliced goats’ cheese and rosemary and cook on a low to moderate heat.
- Preheat the grill on a high setting.
- After six minutes of frying, finish under the grill until golden on top and serve.