Fluffy Spinach Cheese and Tomato OmeletteLet's get back to basics - sometimes the most simple dishes just taste the most delicious. I think this is especially so when fresh ingredients are used. This recipe makes the most fluffy and puffed omelettes, I have ever tasted. As well as being gluten-free it is also vegetarian and takes next to no time to make! Great for brunch or a light lunch or dinner.
- 8 eggs
- 2/3 cup cream
- 20g butter
- 4 small tomatoes, chopped
- 1 cup grated cheese
- 1 cup baby spinach
- Serves 4
- Preheat grill to high. Whisk together 2 eggs and 2 tbsp cream. Season to taste with salt and pepper.
- Melt 1 tsp of butter in a small, non-stick frying pan on medium heat. Pour in egg mixture and cook for 2 -3 minutes, until base is set. Scatter over quarter of the tomato and 1/4 cup of cheese. Place under hot grill for 2 minutes, until puffed and golden. Scatter over 1/4 cup baby spinach, fold omelette in half and serve.
- Repeat with remaining ingredients to make 4 individual omelettes.