Plate the omelette and garnish with extra mixed seeds and microgreens.
Seeded Omelette with Ham, Cheese and Spinach
Ingredients
- 125g Eskort Sliced Sandwich ham
- 3 eggs, beaten
- 60g leeks, finely chopped
- 60ml (¼ cup) mixed seeds
- 125ml (½ cup) white cheddar, grated
- 125ml (½ cup) spinach, finely chopped
- 45ml (3 tbsp) olive oil, for cooking
- 15ml (1 tbsp) butter
- Salt and pepper, to taste
Method
- Preheat a frying pan over a moderate heat, then add the oil and butter.
- Fry the leeks and seeds for one minute, then add the beaten egg and swirl it around to cover the surface of the pan.
- When the egg starts to set, push the edges to the middle with a spatula and allow the raw egg to fill in the gaps.
- Cook until the egg has set, then add the ham, spinach and cheese.
- Season with salt and pepper, fold the omelette in half and remove from the pan.
- The residual heat left in the omelette will melt the cheese and partly cook the spinach.
Serve
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