Green eggs

Green eggs

By
From
Mr & Mrs Wilkinson's How it is at Home
Serves
1
Photographer
Patricia Niven

MRS: While I love the simplicity of an omelette, I’ve never been a fan of soggy sautéed spinach – so I combined the two and it turned out pretty well.

Ingredients

Quantity Ingredient
1 large handful baby spinach leaves
1 handful soft herbs (parley, mint, chervil)
2 free-range eggs
pinch salt flakes
pinch freshly grated nutmeg
1 tablespoon extra-virgin olive oil
50g goat's cheese or feta, crumbled
buttered toast, to serve

Method

  1. Preheat the oven to 180°C.

    Throw the spinach, herbs, eggs, salt and nutmeg into a food processor and blitz for 20 seconds to combine.

    Heat the olive oil in an ovenproof frying pan over a medium heat. Pour the green egg mixture into the hot pan and use a spatula to bring in the set edges, letting the liquid mix run out to the side of the pan again. Scatter the goat’s cheese or feta over the eggs and cook for 2 minutes until the bottom is set.

    Transfer the pan to the oven and leave to cook for 8–10 minutes, or until the eggs are cooked through. Remove from the oven and serve immediately in the pan with toast on the side. I like to eat mine with sauerkraut or sweet chilli jam.
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