Spinach Omelette

It has taken me a long time to master the omelette. Each time I would season it to perfection, whisk the eggs like a champion (I have the biceps to prove it) and get it to the perfect golden colour. But then, the moment would come to fold the omelette over in half. Each time I would approach this with steely determination. And each time disaster would strike. I'd have pathetic little drabs of omelette hanging off my spatula and my omelette would turn into an unappetising looking scrambled egg dish. You feel so defeated. You feel so feeble. An egg has beaten you. Not this time. Today was the day I finally folded an omelette. A proud moment.

Spinach Omelette 

Ingredients: (Serves 1)

• 2 large eggs
• Dash of milk
• 2 large handfuls of spinach
• Salt and pepper 
• 1 tsp butter

Method:

• Crack the eggs into a bowl and beat until you have a yellow-orange colour. Season the eggs with salt and pepper, add a splash of milk and whisk in. 
• Heat the pan on a medium heat and add the butter. Once the butter has melted add in the spinach and cook until wilted. The spinach will break down a lot, so you may want to keep adding more in if it looks like quite a small amount as it begins to wilt. 
• Once the spinach is wilted spread it out across the pan and then pour in the egg mixture. You may want to add in a little more butter first to prevent the egg mixture from sticking to the bottom of the pan. 
• The omelette is cooked once the bottom has gone a golden brown colour and the top is cooked through but still a little gooey on top. Fold the omelette in half using a wide spatula then serve. 
• Note: if the omelette is quite thick you may want to put the pan under a hot grill for a couple of minutes to finish off cooking the top of the omelette. For extra flavour, try adding cheese or some chopped chilli.