Wednesday, August 23, 2006

Cheese & Spinach Omelette

A really quick and easy dish for a midweek supper that is also elegant and quite luscious. Late in the week it's straightforward to buy a packet of baby leaf spinach from the supermarket - though it annoys me that it is packaged and I wonder what else is added to make it stay fresh for days on end - but I do buy it occasionally so, like most people my actions don't always match the heights of my pontifications.

The cheese needs to be soft but well flavoured - a chevre for example, but goat's cheese is on the list of things the lovely boyfriend doesn't eat so I use rochetta or pie d'angelou to very good effect. I haven't tried it but I imagine a ripe stilton would make for a pretty amazing winter dish. The cheese and eggs make this quite rich - with a little salad and bread it is a substantial supper. And ready in no time.

Cheese & Spinach Omelette

2 good handfuls of baby spinach leaves, about 50g
2 tbspns olive oil
4 large free range eggs
20g butter, diced
100g good soft cheese, with rind
2 tbspns freshly grated Parmesan cheese
salt and ground black pepper

Preheat the grill to medium. Put the spinach into a saucepan with 1 tablespoon olive oil and place over a low heat for about 30 seconds until lightly wilted, take off the heat and drain on kitchen paper. Tease the cooked leaves apart.

Beat the eggs in a bowl till evenly blended but don't season. Put a 21cm omelette pan over a high heat and, when hot add the remaining olive oil and swirl round the base then drop in the diced butter and allow to foam. Pour in the eggs. Using a fork - metal if it won't damage the pan - stir the egg mixture round the pan. When it is two-thirds set stop stirring with the fork. Pinch the soft cheese into pieces and scatter these and the spinach leaves onto the surface of the omelette. Season lightly and sprinkle with Parmesan.

Now place the omelette pan under the grill until the top is lightly set and the cheese is golden. Remove from the heat and loosen the edges with a palette knife. Cut into wedges and serve.

This recipe comes from Gordon Ramsay's Secrets - which proves that even those weighed down with Michelin stars don't necessarily create meals that cost an absolute fortune. But they always make memorable food.

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