From Joe’s kitchen

Quick Cheddar & Spinach Omelette

A speedy, savoury lunch packed with greens.

Prep
5 mins
Cook
8 mins
Makes
Serves 1–2

Approximate timings. Allow extra time for any cooling or resting in the method.

Let’s get cooking
Quick Cheddar & Spinach Omelette served in a rustic farmhouse setting

One step at a time

Let’s make it

  1. Prepare the filling

    Wash and dry the spinach, grate the Cheddar and beat the eggs in a bowl with a little salt and black pepper.

  2. Wilt the spinach

    Melt the butter in a small non-stick frying pan over a medium-low heat. Add the spinach and stir for 1–2 minutes until wilted and any excess moisture has evaporated.

  3. Add the eggs

    Spread the spinach evenly and pour in the beaten eggs. Tilt the pan to cover the base. As the edges begin to set, gently pull them towards the middle with a spatula and tilt again so uncooked egg fills the gaps.

  4. Set the centre

    Cook gently for about 3–4 minutes until the egg is set through with no runny patches. Keep the heat low enough that the underside does not scorch; cover briefly with a lid if the top needs help setting.

  5. Fold and finish

    Scatter the Cheddar over half the omelette. Fold the other half over it with the spatula and cook for another minute until the cheese melts. Slide onto a warm plate and serve straight away.

A little kitchen tip

A small non-stick pan makes folding easier. Pat the spinach dry to avoid a watery filling.

Cooking times are a guide: check your food is cooked through before serving. Cook eggs until both the white and yolk are set. Food safety guidance.

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