I was a little tired of having the usual cheese or peanut butter in my breakfast sandwich. Inspiration hit when I looked at eggs and cheese sitting around in my fridge. I wasn’t happy with just a plain cheese omelette. There was some aging garlic and shallots in a corner of my kitchen, so that went into my recipe, as did some defrosted chopped spinach. I went slightly overboard with the butter for my omelette but that made it extra special and flavourful to perk up my breakfast. I suppose it also helped keep the omelette from sticking to the pan. DC insists that I add this line: he thinks it was very nice.
Ingredients:
big knob butter
1 clove garlic, chopped finely
3 shallots, sliced thinly
4 nuggets of thawed frozen spinach (about a small handful)
1 small handful grated mature cheddar cheese
4 eggs
generous splash of milk
Method:
- Melt the butter in a frying pan on medium heat, then add the garlic and shallots. Fry till the shallots are soft and start smelling wonderful.
- Fish the garlicky shallots out into a large bowl and mix in the spinach and cheese. Season with sea salt and a generous grinding of black pepper. Stir till well combined.
- Put the still-buttery pan back on medium, then briskly beat the eggs and milk together. Pour into pan and let set. If bubbles form, burst them with a wooden spatula to help it cook faster. When the omelette has just about set, smear the spinach and cheese mixture gently onto one half.
- Carefully fold the omelette over and wait for the cheese to melt. Serve as soon as you can, though it tastes gorgeous cold too.
Makes 2 giant portions or 4 regular ones
Tags: bread, breakfast, butter, cheddar, cheese, egg, garlic, mature, milk, omelette, sandwich, shallot, spinach
