Omelette with English Spinach

Omelette with Spinach 

Serves 2. 


300g english spinach leaves.

4 whole eggs.

1 tbsp flat leaf parsley, finely chopped.

Sea salt and pepper.

2 tsp olive oil.

Extra parsley sprigs for serving.


Wash the spinach well and cook very briefly in half a cup of water until wilted. Drain well, squeeze dry and roughly chop. Lightly beat the 4 whole eggs together with chopped chervil or parsley, sea salt and pepper. Heat 1 tsp olive oil in a 15cm diameter non-stick frying pan over medium heat, add half the spinach and cook for 30 seconds to heat through. Pour half the egg mixture over the spinach, stir briskly, then leave to cook, pulling back the edges of the setting omelette with a fork and tilting the pan to help set the runny egg on top. When still lightly creamy on top, gently loosen the edges and fold the two sides of the omelette into the middle. Slide the omelette from the pan onto a warmed plate, and quickly make a second omelette with the remaining ingredients. Top with the parsley and serve.