Spinach and coriander pan omelette
This oven-baked omelette is easy to make and delicious. Try alternative filling options to add to the basic egg mixture, such as ham and mushrooms.
Preparation time: 20 minutes Cooking time: 10 minutes Baking time: 25 minutes
15 ml (1 T) olive oil 1 large red onion, sliced into rings 2 garlic cloves, crushed 2 cm fresh ginger, grated (optional) 1 red chilli, chopped 200 g baby spinach handful of fresh coriander, chopped zest and juice of 1 lime or lemon 6-8 large eggs 125 ml (½ c) milk or cream 30 ml (2 T) poppy seeds 80 ml (¹⁄₃ c) finely grated Parmesan cheese salt and black pepper
fresh coriander crispy bacon chopped fresh mint mixed with double cream yoghurt
Preheat the oven to 200 °C. Grease a 22 cm square cake tin. 1 Omelette Heat the oil in a large pan and stir-fry the onion until soft. Add the garlic, ginger (if using) and chilli and fry for a further minute. 2 Add the spinach, coriander, lime or lemon zest and juice and stir-fry until the spinach has just wilted. Spoon into the prepared tin. 3 Whisk together the eggs and milk or cream. Add the poppy seeds and Parmesan cheese and season with salt and pepper. Pour the egg mixture over the ingredients in the cake tin. 4 Transfer the tin to the oven and bake for 25 minutes or until the eggs are just cooked. 5 To serve Sprinkle fresh coriander on the omelette, cut into squares and serve with crispy bacon and minted yoghurt.