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Spinach & cheese omelette
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Serves: 1 - 2
2 large Waitrose British Blacktail Free Range Eggs
2 tsp finely grated Parmigiano Reggiano, plus extra to serve
1 tsp butter
¼ x 100g pack baby spinach
2 tbsp Waitrose Hollandaise Sauce, warmed
1. Separate the eggs in two bowls. Whisk the yolks with the Parmigiano Reggiano and some seasoning. Whisk the whites until soft peaks form. Fold into the beaten yolks.
2. Warm a 22-23cm non-stick frying pan over a medium heat. Melt the butter, then add the egg mixture. Cook for 3-5 minutes, until the base is golden, then add the spinach and warmed hollandaise before folding in half. Serve with more Parmigiano Reggiano grated over the top. Try with granary toast.
Typical values per serving:
To serve 2