May 18 2022
Spinach is an excellent fridge staple; however the ‘never-ending bag of spinach’ is an all too familiar problem when trying to avoid food waste! This tasty omelette is super quick to make, packed full of protein and a delicious way to use up leftovers.
• 1 spring onion
• 2 Respectful eggs
• Salt and ground black pepper, to season
• 1 spiced pork sausage or 50g chorizo
• Large handful of spinach
• 50g cheddar, grated
Start by pre-heating a non-stick frying pan over a medium heat, then slice up the spring onion and set to one side.
Crack your eggs into a small bowl and whisk, then season to perfection with salt and pepper.
Slice the sausage into disks and add to the pan. Fry until lightly browned, then add the spinach. If you’re using pre-cooked, leftover sausages, roughly chop the up before adding to the pan.
Once the spinach begins to wilt, add the whisked eggs to the pan and gently tilt as they cook, pushing inward from the outer edge of the pan, to allow uncooked egg to move towards the edge of the pan.
Cook for 3 minutes, then gently lift up the edge of the omelette with a spatula to check its consistency. Once the base is cooked and a delicious, golden-brown colour, sprinkle your omelette with cheese and add a lid to the pan. If you don’t have a lid, you can use another frying pan on top, or an upturned plate.
Continue to fry with a lid on for another two minutes, or until your omelette is thoroughly cooked.
If you prefer a crisper omelette, you can use a spatula at this stage to flip your omelette to fry both sides to your liking. However, take care that it stays intact!
To dish up, remove your omelette from the pan and top with your favourite ketchup or salsa, then add a slice of toast or salad garnish.