Ingredients

• 4 large eggs
• 50g baby spinach
• 2 tbsp olive oil
• 20g butter, diced
• 100g of good goats cheese with rind
• 2 tbsp parmesan cheese, freshly grated seasoning

Directions

1. Preheat the grill to medium.

2. Heat half the oil in a pan. Add the spinach and heat gently over a low heat for 30 seconds until the spinach is slightly wilted.

3. Beat together the eggs. Heat the remaining oil in a 21-23cm omelette pan over a medium-high heat. When hot add the butter and heat until foaming.

4. Add the eggs. And swirl round the pan. Take a fork or chop sticks and stir the egg mixture.

5. When the mixture is two thirds set, stop stirring. Pinch the goats cheese into pieces and scatter this and the spinach leaves over the omelette. Season and sprinkle with parmesan.

6. Place the omelette pan under the grill until the top is lightly set and the cheese is golden.
Remove from the heat.

7. Slide the omelette out of the pan and serve in wedges with a salad.

Tip: When cooking stir slightly until the eggs are starting to set this will make the omelette lighter and stop it from sticking to the pan.

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