Prepare less than 30 mins
Cook less than 10 mins
Serve Serves 1
Dietary Gluten-free Nut-free Vegetarian

A perfectly cooked fluffy omelette is just the ticket when you need a quick and filling meal. Stuffed with cheese and spinach, it’s a well-balanced meal for one that you will have on the table in a couple of minutes.

Ingredients

  • 2 knobs of butter
  • large handful spinach
  • 2 free-range eggs
  • 15g/½oz cheddar, finely grated
  • salt and freshly ground black pepper


Method

  1. Melt a knob of butter in a frying pan placed over a medium heat. Add the spinach and cook for 1–2 minutes, until wilted. Season with salt and pepper. Tip out onto a plate and set aside.
  2. In a bowl, beat the eggs until just mixed. Return the frying pan to a medium–high heat, add the remaining butter and melt until beginning to foam, then swirl it around the pan.
  3. Pour in the beaten eggs, then tilt the pan to distribute the eggs evenly. Leave for 20 seconds, until the eggs begin to bubble.
  4. Working quickly, use a spatula or wooden spoon to draw in the sides of the eggs to the centre, incorporating the butter. Gently shake the pan to redistribute the egg to the edges.
  5. Sprinkle over the cheese and spinach while the egg is still slightly runny in the middle, then remove the pan from the heat. The residual heat will continue to cook the egg. Season with salt and pepper.
  6. Using a spatula, fold one third of the omelette into the middle, then turn the omelette onto a warm plate folding over itself. Serve immediately.

Recipe tips

An omelette can be filled with just about anything, including fried mushrooms, different cheeses, greens, spring onions, smoked salmon – whatever you fancy!

Frozen spinach is handy freezer standby. To use it in this recipe, defrost a block in the microwave and squeeze out any excess moisture before adding to the pan.

It’s best to use a fairly small frying pan so you get a nice thick, fluffy omelette.

Finely grate the cheese so it melts quickly.

If you add salt to the raw eggs you will get a softer omelette, Ellis Barrie prefers a more robust omelette so adds salt and pepper when the eggs are nearly cooked, but it really comes down to personal preference.